Research Profile

Elke Arendt

Biography

Research Interests

Gluten free cereal products and beverages Application of starter cultures in brewing, meat, fish and cereal technology Shelf-life extension of cereal products (frozen and part-baked products) Application of dairy-derived ingredients in cereal products Use of functional ingredients in cereal products Use of enzymes in brewing technologySince becoming a College Lecturer, I have closely observed the emerging issues in food science and the needs of the food consumer and the Irish industry in general. In doing so, many research opportunities and research needs could be identified resulting from recent developments in this sector. Notably, over last 10 years, the Irish consumer and Industry had become more interested in food products, which were traditionally not widely produced or sold in Ireland (e.g. convenience foods, specialty foods, many of which involved a fermentation process) and the demand for these products required that a research program was established. Recent trends have also pointed in the direction of food products with improved nutritional value and which are suitable for people with specific dietary needs. The complexity of these research areas required state-of-the-art facilities to validate and demonstrate the results of such research. The particular areas in which opportunities were available for me included cereal, malting technology and beverage technology as well as fermented meats and speciality foods. I had a major interest and role in generating the funding for fundamental and applied research in these areas and as a result, sections of the UCC processing hall were appropriately equipped to satisfy the research requirements. The results of this research on lactic acid bacteria in food/beverage systems not only lead to a fundamental understanding of the involvement of these bacteria in food systems it also provided the Irish Industry with information to improve food-safety, improve processing procedures, and develop new products. The research strategy taken was to engage in collaboration with selected laboratories in UCC and other Irish research centres (e.g. Teagasc, to facilitate selected research applications) as well as research groups in the EU and US. Due to fact that my research was relevant and published in international peer-reviewed journals, I was consistently able to attract high-calibre research scientists and students from all over Europe, which put me in the fortunate position to develop a critical mass of expertise in these areas.
Future research strategy:
• To gain a detailed understanding of the impact of microorganisms, ingredients and processing technology on cereal-based foods and beverages.
• To maintain or slightly increase the current research group.
• To broaden my links with academic staff in UCC, nationally and internationally.
• To maintain close links with industry.
• To apply for funding to a broad range of funding agents
• To increase number of patents and commercial output.

 

 

Publications

Books

 YearPublication
(2008)Science of Gluten-free Food and Beverages.
Arendt EK and Dal Bello F ; (2008) Science of Gluten-free Food and Beverages. New York: AACC Publishers. [Details]
(2008)Gluten-free Food and Beverages.
Arendt EK and Dal Bello F ; (2008) Gluten-free Food and Beverages. Academic Press ¿ Elsevier: Academic Press ¿ Elsevier. [Details]

Book Chapters

 YearPublication
(2008)'Dough microstructure and textural aspects of gluten-free yeast bread and biscuits'
Arendt, EK, Renzetti, S and Dal Bello, F ; (2008) 'Dough microstructure and textural aspects of gluten-free yeast bread and biscuits' In: Free Food Science and Technology. Blackwell Publishing: Blackwell Publishing. [Details]
(2008)'Gluten Free Bread'
Arendt EK, Morrissey A., Moore MM, Dal Bello F ; (2008) 'Gluten Free Bread' In: In Gluten Free Foods and Beverages. Academic Press ¿ Elsevier: Academic Press ¿ Elsevier. [Details]
(2008)'New Product development the case of gluten free food products'
Kelly A, Moore MM and Arendt EK ; (2008) 'New Product development the case of gluten free food products' In: Gluten Free Foods and Beverages. Academic Press ¿ Elsevier. ISBN: Academic Press ¿ Elsevier. ISBN. [Details]
(2008)'Novel approaches in the design of gluten free cereal products'
Arendt EK, and Renzetti S ; (2008) 'Novel approaches in the design of gluten free cereal products' In: Gluten Free Foods and Beverages. New York: AACC publishing company. [Details]
(2008)'science of gluten free foods and beverages'
Schehl B, Mauch A, and Arendt EK,; (2008) 'science of gluten free foods and beverages' In: Malting of gluten free cereals. New York: AACC publishing company. [Details]
(2007)'Brewing and malting with gluten free cereals'
Arendt EK and NicPhiaris ; (2007) 'Brewing and malting with gluten free cereals' In: Beer in Health and Disease Prevention. Academic Press (Elsevier)in press: Academic Press (Elsevier)in press. [Details]
(2007)'Functional cereal products for those with gluten intolerance'
Arendt EK and F. Dal Bello ; (2007) 'Functional cereal products for those with gluten intolerance' In: Technology of Functional Cereal Products. Woodhead Publishing Limited: USA. [Details]
(2007)'Cereal based gluten free functional drinks'
Kreisz S, Arendt EK, Huebner F, and Zarnkow M; (2007) 'Cereal based gluten free functional drinks' In: Gluten Free Foods and Beverages. USA: Academic Press ¿ Elsevier. [Details]
(2007)'Malting and brewing with gluten free cereals'
NicPhiaris B and Arendt EK ; (2007) 'Malting and brewing with gluten free cereals' In: Gluten Free Foods and Beverages. USA: Academic Press ¿ Elsevier. [Details]
(2006)'Gluten free cereal based products'
Arendt EK and Moore M ; (2006) 'Gluten free cereal based products' In: Bakery Products. USA: Blackwell publishing company. [Details]
(2006)'Bedeutung des Sauerteiges fuer Ernaehrungsphysiologische Eigenschaften fon Backwaren'
Arendt EK, Katina K, Luikkonen KH, Autio K, flander L, Poutanen K and Ulmer H ; (2006) 'Bedeutung des Sauerteiges fuer Ernaehrungsphysiologische Eigenschaften fon Backwaren' In: Sauerteig Handbuch. Germany: Gaenzle M and Brandt M. [Details]
(2006)'Development and supply of adjunct materials'
Arendt EK and Goode D ; (2006) 'Development and supply of adjunct materials' In: In Brewing: new technologies. USA: Woodhead Publishing Limited. [Details]
(2006)'Cereal-Based Functional Foods'
Arendt, E .K., and Moore, M. M; (2006) 'Cereal-Based Functional Foods' In: Nutraceuticals and Functional Foods. John Wiley & Sons, Inc: John Wiley & Sons, Inc. [Details]
(2005)'Gluten-free beverages based on buckwheat'
Wijngaard HH, NicPhiarais BP, Ulmer HE, Good DL and Arendt EK.; (2005) 'Gluten-free beverages based on buckwheat' In: Proceedings of the EBC Congress. [Details]
(2005)'Mash rheological studies- the development and application of novel grain characterisation methods'
Goode D. Woltschko EA, Beumont V, Quinn D, Ulmer HE and Arendt EK.; (2005) 'Mash rheological studies- the development and application of novel grain characterisation methods' In: Proceedings of the EBC Congress. [Details]
(2005)'Application of sourdough technology to wheat bread'
Clarke CI, and Arendt EK.; (2005) 'Application of sourdough technology to wheat bread' In: In Advances in Food and Nutrition Research volume 49. [Details]
(2005)'Development and supply of adjunct materials'
Arendt EK and Goode D; (2005) 'Development and supply of adjunct materials' In: In Brewing: newtechnologies Woodhead publishing Limited, USA. [Details]
(2004)'Gluten free cereal products'
Arendt EK and Moore M; (2004) 'Gluten free cereal products' In: Bakery Science and Technology. [Details]
(2004)'Wheat sourdough fermentation: Effect of time and acidification on fundamental rheological properties'
Clarke CI, Schober T, Dockery P and Arendt EK.; (2004) 'Wheat sourdough fermentation: Effect of time and acidification on fundamental rheological properties' In: In Using cereal science and technology for the benefit of consumers. [Details]
(2004)'Novel ingredients in optimising gluten free bread acceptability'
Gallagher E, McCarthy D, Gormley TR, and Arendt EK.; (2004) 'Novel ingredients in optimising gluten free bread acceptability' In: In Using cereal science and technology for the benefit of consumers. [Details]
(2004)'Comparison of the breadmaking potential of different sorghum hybrids'
Arendt EK, Schober T, Messerschmidt M and Scott B.; (2004) 'Comparison of the breadmaking potential of different sorghum hybrids' In: In Using cereal science and technology for the benefit of consumers. [Details]
(2004)'Der Einfluss der Fermentation auf die Eigenschaften von Teig und dessen Endproducte'
Arendt EK and Ulmer H; (2004) 'Der Einfluss der Fermentation auf die Eigenschaften von Teig und dessen Endproducte' In: in Berichtsband Forum Suerteig 1. [Details]
(2004)'Gluten free cereal products'
Arendt EK and Moore M; (2004) 'Gluten free cereal products' In: Nutraceuticals and Functional Foods. [Details]
(2004)'Influence of sourdough on the nutritional value of cereal products'
Arendt EK, Katina K and Ulmer H; (2004) 'Influence of sourdough on the nutritional value of cereal products' In: In Sauerteig Handbuch. [Details]
(2004)'Micro encapsulation and its applications in cereal foods'
Arendt EK., O’ Brien C, and Kenny S; (2004) 'Micro encapsulation and its applications in cereal foods' In: Focus on Food Policy, Control and Research. [Details]
(2003)'Proteolytic acitivity of lactic acid bacteria and their effect on beer qulity'
Ulmer H.M., Houlihan JP, Barta RC, Goode DL , van Sindren D and Arendt EK.; (2003) 'Proteolytic acitivity of lactic acid bacteria and their effect on beer qulity' In: Recent Advances in Enzymes in Grain Processing. [Details]
(2003)'Effect of addition of exogenous enzymes when mashing with 100 % unmalted barley'
Goode D. and Arendt EK.; (2003) 'Effect of addition of exogenous enzymes when mashing with 100 % unmalted barley' In: Recent Advances in Enzymes in Grain Processing. [Details]
(2000)'Optimisation of enzyme activity in a mixed barley/malt brew using biological acidification'
Marmion G, Strachotta T, and Arendt EK.; (2000) 'Optimisation of enzyme activity in a mixed barley/malt brew using biological acidification' In: Enzymes in grain processing. [Details]
(2000)'Production of low-carbohydrate beer using yeast co-immobilised with amyloglucosidase'
Juchen ML, Douglas PE, Hartmeier W and Arendt EK.; (2000) 'Production of low-carbohydrate beer using yeast co-immobilised with amyloglucosidase' In: Enzymes in grain processing. [Details]
(2000)'The use of malted barley and commercial enzymes in unmalted sorghum brewing'
Goode DL, Halbert C and Arendt EK.; (2000) 'The use of malted barley and commercial enzymes in unmalted sorghum brewing' In: Enzymes in grain processing. [Details]
(1990)'Methoden zur biologischen Säurereduzierung in Wein (Methods to reduce the acid level in wine)'
Kicherer M, Schneider T and Arendt EK.; (1990) 'Methoden zur biologischen Säurereduzierung in Wein (Methods to reduce the acid level in wine)' In: Lebensmittel-gesunde Enährung. [Details]

Peer Reviewed Journals

 YearPublication
(2010)'Exopolysaccharide-forming Weissella strains as starter cultures for sorghum and wheat sourdoughs. J Agric Food Chem'
Galle, S; Schwab, C; Arendt, E; Ganzle, M; (2010) 'Exopolysaccharide-forming Weissella strains as starter cultures for sorghum and wheat sourdoughs. J Agric Food Chem'. J Agric Food Chem, 58 (9):5834-41   [Details]
(2010)'Talaromyces emersonii thermostable enzyme systems and their applications in wheat baking systems'
Waters, DM; Murray, PG; Ryan, LA; Arendt, EK; Tuohy, MG; (2010) 'Talaromyces emersonii thermostable enzyme systems and their applications in wheat baking systems'. Food Chemistry, 58 (12):7415-7422 [DOI] [Details]
(2010)'The use of Lactobacillus brevis PS1 to in vitro inhibit the outgrowth of Fusarium culmorum and other common Fusarium species found on barley'
Mauch, A; Dal Bello, F; Coffey, A; Arendt, EK; (2010) 'The use of Lactobacillus brevis PS1 to in vitro inhibit the outgrowth of Fusarium culmorum and other common Fusarium species found on barley'. International Journal of Food Microbiology, 141 (1-2):116-121 [DOI] [Details]
(2009)'Fundamental Study On Protein Changes Taking Place During Malting of Oats'
Klose, C, Schehl, BD, Arendt, EK; (2009) 'Fundamental Study On Protein Changes Taking Place During Malting of Oats'. Journal of Cereal Science, 49 (1):83-91 [DOI] [Details]
(2009)'Effect of Protease Treatment On The Baking Quality of Brown Rice Bread: From Textural and Rheological Properties to Biochemistry and Microstructure'
Renzetti, S, Arendt, EK; (2009) 'Effect of Protease Treatment On The Baking Quality of Brown Rice Bread: From Textural and Rheological Properties to Biochemistry and Microstructure'. Journal of Cereal Science, 50 (1):22-28 [DOI] [Details]
(2009)'Effects of Oxidase and Protease Treatments On The Breadmaking Functionality of A Range of Gluten-Free Flours'
Renzetti, S, Arendt, EK; (2009) 'Effects of Oxidase and Protease Treatments On The Breadmaking Functionality of A Range of Gluten-Free Flours'. European Food Research and Technology, 229 (2):307-317 [DOI] [Details]
(2009)'Rotational laxity greater in patients with contralateral anterior cruciate ligament injury than healthy volunteers. Knee Surg Sports Traumatol Arthrosc'
Branch, TP; Browne, JE; Campbell, JD; Siebold, R; Freedberg, HI; Arendt, EA; Lavoie, F; Neyret, P; Jacobs, CA; (2009) 'Rotational laxity greater in patients with contralateral anterior cruciate ligament injury than healthy volunteers. Knee Surg Sports Traumatol Arthrosc'. Knee Surg Sports Traumatol Arthrosc,   [Details]
(2009)'Radiographic identification of the primary medial knee structures. J Bone Joint Surg Am'
Wijdicks, C. A.,Griffith, C. J.,LaPrade, R. F.,Johansen, S.,Sunderland, A.,Arendt, E. A.,Engebretsen, L.; (2009) 'Radiographic identification of the primary medial knee structures. J Bone Joint Surg Am'. J Bone Joint Surg Am, 91 (3):521-9   [Details]
(2009)'Detection and quantitation of 2,5-diketopiperazines in wheat sourdough and bread'
Ryan LA; Dal Bello F; Arendt EK; Koehler P; (2009) 'Detection and quantitation of 2,5-diketopiperazines in wheat sourdough and bread'. Food Chemistry, 57 (20):9563-9568 [DOI] [Details]
(2009)'Nutritive value and chemical composition of pseudocereals as gluten-free ingredients'
Alvarez-Jubete L, Arendt EK, Gallagher E; (2009) 'Nutritive value and chemical composition of pseudocereals as gluten-free ingredients'. International Journal of Food Sciences and Nutrition, 60 Suppl 4 :240-257 [DOI] [Details]
(2009)'Sourdough in gluten-free bread-making: an ancient technology to solve a novel issue?'
Moroni, AV; Dal Bello, F; Arendt, EK; (2009) 'Sourdough in gluten-free bread-making: an ancient technology to solve a novel issue?'. Food Microbiology, 26 (7):676-684 [DOI] [Details]
(2009)'Impact of Emulsifiers On The Quality and Rheological Properties of Gluten-Free Breads and Batters'
Nunes, MHB, Moore, MM, Ryan, LAM, Arendt, EK; (2009) 'Impact of Emulsifiers On The Quality and Rheological Properties of Gluten-Free Breads and Batters'. European Food Research and Technology, 228 (4):633-642 [DOI] [Details]
(2009)'Quantification of Phenyllactic Acid In Wheat Sourdough Using High Resolution Gas Chromatography-Mass Spectrometry'
Ryan, LAM, Dal Bello, F, Czerny, M, Koehler, P, Arendt, EK; (2009) 'Quantification of Phenyllactic Acid In Wheat Sourdough Using High Resolution Gas Chromatography-Mass Spectrometry'. Journal of Agricultural and Food Chemistry, 57 (3):1060-1064 [DOI] [Details]
(2008)'Protein Changes During Malting of Buckwheat'
Phiarais, BPN, Schehl, BD, Arendt, EK; (2008) 'Protein Changes During Malting of Buckwheat'. Journal of The American Society of Brewing Chemists, 66 (2):127-135 [DOI] [Details]
(2008)'Novel approaches in the design of gluten free cereal products'
Moore M, and Arendt EK. ; (2008) 'Novel approaches in the design of gluten free cereal products'. Australian Journal of Food Technology, [Details]
(2008)'Protein changes during malting of barley using novel Lab-on-a-Chip technology in comparison to two-dimensional; gel electrophoresis'
Klose C, Schehl BD, and Arendt EK.; (2008) 'Protein changes during malting of barley using novel Lab-on-a-Chip technology in comparison to two-dimensional; gel electrophoresis'. Brewing Science, [Details]
(2008)'The use of sourdough fermented by antifungal LAB to reduce the amount of calcium proprionate in bread'
Ryan LAM, Dal Bello F, and Arendt EK.; (2008) 'The use of sourdough fermented by antifungal LAB to reduce the amount of calcium proprionate in bread'. International Journal of Food Microbiology, [Details]
(2008)'Optimierung der Maelzungsbedingungen von Quinoa'
Zarnkow M.; Geyer T.; Lindemann B.; Burberg F.; Back W; Arendt, EK.; Kreisz S. ; (2008) 'Optimierung der Maelzungsbedingungen von Quinoa'. Brauwelt, [Details]
(2008)'Transglutaminase Polymerisation of Buckwheat (Fagopyrum Esculentum Moench) Proteins'
Renzetti, S, Behr, J, Vogel, RF, Arendt, EK; (2008) 'Transglutaminase Polymerisation of Buckwheat (Fagopyrum Esculentum Moench) Proteins'. Journal of Cereal Science, 48 (3):747-754 [DOI] [Details]
(2008)'Microstructure, Fundamental Rheology and Baking Characteristics of Batters and Breads From Different Gluten-Free Flours Treated With A Microbial Transglutaminase'
Renzetti, S, Dal Bello, F, Arendt, EK; (2008) 'Microstructure, Fundamental Rheology and Baking Characteristics of Batters and Breads From Different Gluten-Free Flours Treated With A Microbial Transglutaminase'. Journal of Cereal Science, 48 (1):33-45 [DOI] [Details]
(2007)'Descriptive epidemiology of collegiate women's basketball injuries: National Collegiate Athletic Association Injury Surveillance System, 1988-1989 through 2003-2004. J Athl Train'
Agel, J.,Olson, D. E.,Dick, R.,Arendt, E. A.,Marshall, S. W.,Sikka, R. S.; (2007) 'Descriptive epidemiology of collegiate women's basketball injuries: National Collegiate Athletic Association Injury Surveillance System, 1988-1989 through 2003-2004. J Athl Train'. J Athl Train, 42 (2):202-10   [Details]
(2007)'Musculoskeletal injuries of the knee: are females at greater risk?. Minn Med'
Arendt, E. A.; (2007) 'Musculoskeletal injuries of the knee: are females at greater risk?. Minn Med'. Minn Med, 90 (6):38-40   [Details]
(2007)'Surgical biomechanics of the patellofemoral joint. Arthroscopy'
Feller, J. A.,Amis, A. A.,Andrish, J. T.,Arendt, E. A.,Erasmus, P. J.,Powers, C. M.; (2007) 'Surgical biomechanics of the patellofemoral joint. Arthroscopy'. Arthroscopy, 23 (5):542-53   [Details]
(2007)'The reduction of malting loss using Lactobacilli'
Schehl B. Soriano Arendt EK and Ulmer HM.; (2007) 'The reduction of malting loss using Lactobacilli'. MBAA Technical Quarterly, [Details]
(2007)'Fundamental rheological properties of gluten free doughs and relationship to baking characteristics'
Gallagher E, Gormley TR and Arendt EK. ; (2007) 'Fundamental rheological properties of gluten free doughs and relationship to baking characteristics'. Cereal Chemistry, [Details]
(2007)'Texture, microstructure and sensory properties of gluten free breads containing fish surimi'
Gallagher E, Gormley TR and Arendt EK. ; (2007) 'Texture, microstructure and sensory properties of gluten free breads containing fish surimi'. European Journal of Food Research and Technology, [Details]
(2007)'Influence of cereal adjuncts on beer flavour and flavour stability in consideration of rice adjunct'
Zarnkow M, Arendt EK, Back W, Burberg F, Back W, Gastl M, Herrmann M, Kessler M and Kreisz S ; (2007) 'Influence of cereal adjuncts on beer flavour and flavour stability in consideration of rice adjunct'. Cerevisea, [Details]
(2007)'Buckwheat beers help coeliacs'
Wijngaard HH, and Arendt EK; (2007) 'Buckwheat beers help coeliacs'. The Brewer, [Details]
(2007)'Proso Millet (Panicum Miliaceum L.): An Evaluation of The Microstructural Changes In The Endosperm During The Malting Process By Using Scanning-Electron and Confocal Laser Microscopy'
Zarnkow, M, Mauch, A, Back, W, Arendt, EK, Kreisz, S; (2007) 'Proso Millet (Panicum Miliaceum L.): An Evaluation of The Microstructural Changes In The Endosperm During The Malting Process By Using Scanning-Electron and Confocal Laser Microscopy'. Journal of The Institute of Brewing, 113 (4):355-364 [Details]
(2007)'Microstructure of Buckwheat and Barley During Malting Observed By Confocal Scanning Laser Microscopy and Scanning Electron Microscopy'
Wijngaard, HH, Renzetti, S, Arendt, EK; (2007) 'Microstructure of Buckwheat and Barley During Malting Observed By Confocal Scanning Laser Microscopy and Scanning Electron Microscopy'. Journal of The Institute of Brewing, 113 (1):34-41 [Details]
(2007)'Improvement of The Quality and Shelf Life of Wheat Bread By Fermentation With The Antifungal Strain Lactobacillus Plantarum Fst 1.7'
Dal Bello, F, Clarke, CI, Ryan, LAM, Ulmer, H, Schober, TJ, Strom, K, Sjogren, J, van Sinderen, D, Schnurer, J, Arendt, EK; (2007) 'Improvement of The Quality and Shelf Life of Wheat Bread By Fermentation With The Antifungal Strain Lactobacillus Plantarum Fst 1.7'. Journal of Cereal Science, 45 (3):309-318 [DOI] [Details]
(2007)'The Use of Response Surface Methodology to Optimise Malting Conditions of Proso Millet (Panicum Miliaceum L.) As A Raw Material For Gluten-Free Foods'
Zarnkow, M, Kessler, M, Burberg, F, Back, W, Arendt, EK, Kreisz, S; (2007) 'The Use of Response Surface Methodology to Optimise Malting Conditions of Proso Millet (Panicum Miliaceum L.) As A Raw Material For Gluten-Free Foods'. Journal of The Institute of Brewing, 113 (3):280-292 [Details]
(2007)'Core strengthening. Instr Course Lect'
Arendt, E. A.; (2007) 'Core strengthening. Instr Course Lect'. Instr Course Lect, 56 :379-84   [Details]
(2006)'The influence of starter cultures on barley contaminated with Fusarium culmorum TMW 4.0754'
Lowe D, Ulmer H and Arendt EK.; (2006) 'The influence of starter cultures on barley contaminated with Fusarium culmorum TMW 4.0754'. Journal of American Association of Brewing Chemists, * (*):*-* [Details]
(2006)'Impact of sourdough on the texture of bread'
Arendt EK, Ryan AM and DalBello; (2006) 'Impact of sourdough on the texture of bread'. International Journal of Food Microbiology, [Details]
(2006)'The Effect of Germination Time On The Final Malt Quality of Buckwheat'
Wijngaard, HH, Ulmer, HM, Arendt, EK; (2006) 'The Effect of Germination Time On The Final Malt Quality of Buckwheat'. Journal of The American Society of Brewing Chemists, 64 (4):214-221 [DOI] [Details]
(2006)'The effects of estrogen on material and mechanical properties of the intra- and extra-articular knee structures. Am J Sports Med'
Wentorf, F. A.,Sudoh, K.,Moses, C.,Arendt, E. A.,Carlson, C. S.; (2006) 'The effects of estrogen on material and mechanical properties of the intra- and extra-articular knee structures. Am J Sports Med'. Am J Sports Med, 34 (12):1948-52   [Details]
(2006)'Hormonal therapy: ACL and ankle injury. Med Sci Sports Exerc'
Agel, J.,Bershadsky, B.,Arendt, E. A.; (2006) 'Hormonal therapy: ACL and ankle injury. Med Sci Sports Exerc'. Med Sci Sports Exerc, 38 (1):7-12   [Details]
(2006)'Understanding and preventing noncontact anterior cruciate ligament injuries: a review of the Hunt Valley II meeting, January 2005. Am J Sports Med'
Griffin, L. Y.,Albohm, M. J.,Arendt, E. A.,Bahr, R.,Beynnon, B. D.,Demaio, M.,Dick, R. W.,Engebretsen, L.,Garrett, W. E., Jr.,Hannafin, J. A.,Hewett, T. E.,Huston, L. J.,Ireland, M. L.,Johnson, R. J.,Lephart, S.,Mandelbaum, B. R.,Mann, B. J.,Marks, P. H.,Marshall, S. W.,Myklebust, G.,Noyes, F. R.,Powers, C.,Shields, C., Jr.,Shultz, S. J.,Silvers, H.,Slauterbeck, J.,Taylor, D. C.,Teitz, C. C.,Wojtys, E. M.,Yu, B.; (2006) 'Understanding and preventing noncontact anterior cruciate ligament injuries: a review of the Hunt Valley II meeting, January 2005. Am J Sports Med'. Am J Sports Med, 34 (9):1512-32   [Details]
(2006)'Ultra-structure of buckwheat and barley during malting observed by confocal scanning laser microscopy and scanning electron microscopy'
Wijngaard HH and Arendt EK.; (2006) 'Ultra-structure of buckwheat and barley during malting observed by confocal scanning laser microscopy and scanning electron microscopy'. Journal of Agricultural and Food Chemistry, * (*):*-* [Details]
(2005)'The influence of lactic acid bacteria on the quality of malt'
Lowe D, Ulmer H, Sorinao A and Arendt EK.; (2005) 'The influence of lactic acid bacteria on the quality of malt'. Journal of Institute of Brewing, 111 (*):42-50 [Details]
(2005)'Network formation in gluten free bread with the application of transglutaminase'
Moore M, Heimbokel M, Dockery P, Ulmer H and Arendt EK.; (2005) 'Network formation in gluten free bread with the application of transglutaminase'. Journal of Cereal Chemistry, 83 (*):28-35 [Details]
(2005)'Model studies to understand the effects of amylase additions and pH adjustments on the rheological behaviour or simulated brewery mashes'
Goode DL, Ulmer H, and Arendt EK.; (2005) 'Model studies to understand the effects of amylase additions and pH adjustments on the rheological behaviour or simulated brewery mashes'. Journal of Institute of Brewing, 111 (*):153-165 [Details]
(2005)'Mashing with unmalted barley – impact of malted barley and commercial enzyme (Bacillus sp) additions'
Good D and Arendt EK.; (2005) 'Mashing with unmalted barley – impact of malted barley and commercial enzyme (Bacillus sp) additions'. Master Brewers Association of The Americas, 3 (*):184-198 [Details]
(2005)'Advances in formulating gluten free products'
Gallagher E, Gormley TR and Arendt EK.; (2005) 'Advances in formulating gluten free products'. Prepared Foods, 174 (6):79-88 [Details]
(2005)'sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten free bread'
Moore M, Schober T, Ulmer H and Arendt EK.; (2005) 'sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten free bread'. European Food Research and Technology, * (*):*-* [Details]
(2005)'Grouping of barley grain lots according to their basic composition, wort quality and rheological characteristics using multivariate data analysis'
Goode DL, Beamont VH, Quinn D and Arendt EK.; (2005) 'Grouping of barley grain lots according to their basic composition, wort quality and rheological characteristics using multivariate data analysis'. Journal of American Association of Brewing Chemists, * (*):*-* [Details]
(2005)'The use of lactic acid bacteria with anti-fungal activity to improve the texture and mould-free shelf life of wheat bread'
Clarke CI, Ulmer H, Schober TJ, van Sindren D and Arendt EK.; (2005) 'The use of lactic acid bacteria with anti-fungal activity to improve the texture and mould-free shelf life of wheat bread'. Cereal Chemistry, * (*):*-* [Details]
(2005)'Symposium. Operative treatment of patellofemoral arthritis. J Bone Joint Surg Am'
Saleh, K. J.,Arendt, E. A.,Eldridge, J.,Fulkerson, J. P.,Minas, T.,Mulhall, K. J.; (2005) 'Symposium. Operative treatment of patellofemoral arthritis. J Bone Joint Surg Am'. J Bone Joint Surg Am, 87 (3):659-71   [Details]
(2005)'Enhanced matrix degradation after withdrawal of TGF-beta1 triggers hepatocytes from apoptosis to proliferation and regeneration. Cell Prolif'
Arendt, E.,Ueberham, U.,Bittner, R.,Gebhardt, R.,Ueberham, E.; (2005) 'Enhanced matrix degradation after withdrawal of TGF-beta1 triggers hepatocytes from apoptosis to proliferation and regeneration. Cell Prolif'. Cell Prolif, 38 (5):287-99   [Details]
(2005)'Lactic acid bacteria and their influence on the rheological properties of dough and quality criteria of bread'
Moore M, Schober T, Ulmer H and Arendt EK.; (2005) 'Lactic acid bacteria and their influence on the rheological properties of dough and quality criteria of bread'. Journal of Cereal Chemistry, * (*):*-* [Details]
(2005)'Kilning conditions for the optimisation of enzyme levels in buckwheat'
NicPhiarais BP, Wijngaard H and Arendt EK.; (2005) 'Kilning conditions for the optimisation of enzyme levels in buckwheat'. Journal of American Association of Brewing Chemists, * (*):*-* [Details]
(2005)'The impact of kilning on the enzymatic activity during the malting of buckwheat'
NicPhiarais BP, Wijngaard H and Arendt EK.; (2005) 'The impact of kilning on the enzymatic activity during the malting of buckwheat'. Journal of Institute of Brewing, 111 (3):290-298 [Details]
(2005)'Evaluation of the antimicrobial performance of alternative preservatives to sulphur dioxide in fresh pork sausages'
Scannell A, Hill C and Arendt EK; (2005) 'Evaluation of the antimicrobial performance of alternative preservatives to sulphur dioxide in fresh pork sausages'. Irish Journal of Agricultural and Food Research, [Details]
(2005)'A review of the application of sourdough technology to wheat breads'
Clarke CI, Arendt EK; (2005) 'A review of the application of sourdough technology to wheat breads'. Nutrition Research, 49 :137-161 [DOI] [Details]
(2004)'Sourdough bread made from wheat and non-toxic flours and started with selected lactobacilli is tolerated in Celiac Sprue patients'
Minervini F, Arendt EK and Gobetti M; (2004) 'Sourdough bread made from wheat and non-toxic flours and started with selected lactobacilli is tolerated in Celiac Sprue patients'. Applied and Environmental Microbiology, [Details]
(2004)'Textural comparisons of gluten free and wheat based doughs batters and breads'
Moore M., Schober T, Dockery P and Arendt EK.; (2004) 'Textural comparisons of gluten free and wheat based doughs batters and breads'. Cereal Chemistry, [Details]
(2004)'Application of biological acidification to improve the quality and processability of wort produced from 50 % raw barley'
Lowe D, Ulmer HM, Van Sinderen D and Arendt EK. ; (2004) 'Application of biological acidification to improve the quality and processability of wort produced from 50 % raw barley'. Journal of the Institute and Guild of Brewing, [Details]
(2004)'Control of food spoilage bacteria in cooked meat products with nisin, lacticin 3147 and a lacticin 3147-producing starter cultures'
Soriano A., Ulmer H, Scannell AGM, Ross P, Hill C and Arendt EK.; (2004) 'Control of food spoilage bacteria in cooked meat products with nisin, lacticin 3147 and a lacticin 3147-producing starter cultures'. European Journal of Food Research, [Details]
(2004)'Wheat sourdough fermentation: effects of time and acidification on fundamental rheological properties'
Clarke CI, Schober. TJ, Dockery P, O¿Sullivan K and Arendt EK. ; (2004) 'Wheat sourdough fermentation: effects of time and acidification on fundamental rheological properties'. Cereal Chemistry, [Details]
(2004)'Recent advances in the formulation of gluten-free cereal based products'
Gallagher E, Gormley TR and Arendt EK. ; (2004) 'Recent advances in the formulation of gluten-free cereal based products'. Trends in Food Science and Technology, [Details]
(2004)'Reduction and expansion of the glutamine synthetase expressing zone in livers from tetracycline controlled TGF-beta1 transgenic mice and multiple starved mice. J Hepatol'
Ueberham, E.,Arendt, E.,Starke, M.,Bittner, R.,Gebhardt, R.; (2004) 'Reduction and expansion of the glutamine synthetase expressing zone in livers from tetracycline controlled TGF-beta1 transgenic mice and multiple starved mice. J Hepatol'. J Hepatol, 41 (1):75-81   [Details]
(2004)'NSAIDs should not be used in treatment of stress fractures. Am Fam Physician'
Stovitz, S. D.,Arendt, E. A.; (2004) 'NSAIDs should not be used in treatment of stress fractures. Am Fam Physician'. Am Fam Physician, 70 (8)   [Details]
(2003)'Screening of bacteria isolated from fermented meat systems as potential starter cultures in an accelerated ripening process for dry cured ham production'
Scannell AGM, Arendt EK, Kenneally P, McCarthy D, Schwarz G, Elsser D, Folgero B and Bredholt S.; (2003) 'Screening of bacteria isolated from fermented meat systems as potential starter cultures in an accelerated ripening process for dry cured ham production'. International Journal of Food Microbiology, * (*):*-* [Details]
(2003)'Evaluation of fat replacers on the quality of wheat bread'
O’Brien CM, Muller A, Scannell AGM and Arendt EK.; (2003) 'Evaluation of fat replacers on the quality of wheat bread'. Journal of Food Engineering, 56 (*):265-267 [Details]
(2003)'Toward optimal health: the experts discuss fitness among baby boomers. Interview by Jodi Godfrey Meisler. J Womens Health (Larchmt)'
Arendt, E. A.,DiNubile, N. D.; (2003) 'Toward optimal health: the experts discuss fitness among baby boomers. Interview by Jodi Godfrey Meisler. J Womens Health (Larchmt)'. J Womens Health (Larchmt), 12 (3):219-25   [Details]
(2003)'Contribution of starter cultures to the proteolytic process of a fermented non dried whole muscle ham product'
Scannell AGM, Kenneally P and Arendt EK.; (2003) 'Contribution of starter cultures to the proteolytic process of a fermented non dried whole muscle ham product'. Journal of Food Microbiology, 93 (*):219-230 [Details]
(2003)'Evaluation of sugar replacers in short dough biscuit production'
Gallagher E, O’Brien CM, Scannell AGM and Arendt EK.; (2003) 'Evaluation of sugar replacers in short dough biscuit production'. Journal of Food Engineering, 56 (*):261-263 [Details]
(2003)'Effects of microencapsulated high fat powders on the quality of gluten free biscuits'
Schober, T.; O’Brien, C.; and Arendt EK.; (2003) 'Effects of microencapsulated high fat powders on the quality of gluten free biscuits'. European Food Research and Technology, 216 (*):369-376 [Details]
(2003)'Effect of varying the microencapsulation process on the functionality of hydrogenated vegetable fat in short dough biscuits'
O’Brien, C.M.; Chapman, D.; Neville, D.P.; Keogh, M.K. and Arendt EK.; (2003) 'Effect of varying the microencapsulation process on the functionality of hydrogenated vegetable fat in short dough biscuits'. Food Research International, 36 (*):215-221 [Details]
(2003)'Use of response surface methodology to produce functional short dough biscuits'
Gallagher E, O’Brien CM, Scannell AGM and Arendt EK.; (2003) 'Use of response surface methodology to produce functional short dough biscuits'. Journal of Food Engineering, 56 (*):269-271 [Details]
(2003)'Model studies for wheat sourdough systems using gluten lactate buffer and sodium chloride'
Schober T, Dockery P. and Arendt EK. ; (2003) 'Model studies for wheat sourdough systems using gluten lactate buffer and sodium chloride'. European Journal of Food Research and Technology, [Details]
(2003)'Influence of gluten-free flour mixes and fat powders on the quality of gluten-free biscuits'
Schober T, C. O¿Brien and Arendt EK. ; (2003) 'Influence of gluten-free flour mixes and fat powders on the quality of gluten-free biscuits'. European Journal of Food Research and Technology, [Details]
(2003)'Crust and crumb characteristics of gluten free breads'
Gallagher E, Gormley TR and Arendt EK; (2003) 'Crust and crumb characteristics of gluten free breads'. Journal of Food Engineering, [Details]
(2002)'Functional properties of casein hydrolysates in bakery applications'
Crowley P, O¿Brien CM, Slattery H, Chapman D, Arendt EK and Stanton C.; (2002) 'Functional properties of casein hydrolysates in bakery applications'. European Food Research and Technology, [Details]
(2002)'The effect of storage time on textural and crumb grain characteristics of sourdough wheat bread. European'
Crowley P, Schober T, Clarke C and Arendt EK; (2002) 'The effect of storage time on textural and crumb grain characteristics of sourdough wheat bread. European'. European Food Research and Technology, [Details]
(2002)'Effect of single strain and traditional mixed strain starter cultures in rheological properties of wheat dough and bread quality'
Clarke C, Schober TJ, and Arendt EK. ; (2002) 'Effect of single strain and traditional mixed strain starter cultures in rheological properties of wheat dough and bread quality'. Cereal Chemistry, [Details]
(2001)'Influence of sodium caseinate and whey protein on baking properties and rheology of frozen dough'
Kenny S, Wehrle K, Auty M and Arendt EK. ; (2001) 'Influence of sodium caseinate and whey protein on baking properties and rheology of frozen dough'. Cereal Chemistry, [Details]
(2001)'Continuous production of lacticin 3147 and nisin using cells immobilized in calcium alginate'
Scannell A G M,; Hill, C; Ross, R P, Marx, S; Hartmeier, W. and Arendt, E K; (2001) 'Continuous production of lacticin 3147 and nisin using cells immobilized in calcium alginate'. Journal of Applied Microbiology, 89 (4):573-579 [Details]
(2000)'Use of two-dimensional electrophoresis to evaluate proteolysis in salmon (Salmo salar) muscle as affected by lactic fermentation'
Morzel M, Verrez-Bagnis V, Arendt EK and Fleurence J.; (2000) 'Use of two-dimensional electrophoresis to evaluate proteolysis in salmon (Salmo salar) muscle as affected by lactic fermentation'. Journal of Agricultural and Food Chemistry, 48 (2):239-244 [Details]
(2000)'Stress fractures and the female athlete. Clin Orthop Relat Res'
Arendt, E. A.; (2000) 'Stress fractures and the female athlete. Clin Orthop Relat Res'. Clin Orthop Relat Res, (372):131-8   [Details]
(2000)'Effects of microencapsulated high fat powders on the empirical and fundamental rheological properties of wheat flour doughs'
O’Brien CM, Grau H, Neville DP, Keogh MK, Reville WJ and Arendt EK.; (2000) 'Effects of microencapsulated high fat powders on the empirical and fundamental rheological properties of wheat flour doughs'. Cereal Chemistry, 77 (2):111-114 [Details]
(2000)'Screening methods for proteolytic breakdown of gluten by lactic acid bacteria and enzyme preparations'
Wehrle K, Crowe N, van Boeijen I and Arendt EK.; (2000) 'Screening methods for proteolytic breakdown of gluten by lactic acid bacteria and enzyme preparations'. European Food Research and Technology, 209 (6):428-433 [Details]
(2000)'Use of two-dimensional electrophoresis to evaluate proteolysis in salmon (Salmo salar) muscle as affected by a lactic fermentation'
Arendt EK, Fleurence J, Morzel M, Verrez-Bagnis V; (2000) 'Use of two-dimensional electrophoresis to evaluate proteolysis in salmon (Salmo salar) muscle as affected by a lactic fermentation'. Food Chemistry, 48 (2):239-244 [Details]
(2000)'Development of bioactive food packaging materials using immobilised bacteriocins Lacticin 3147 and Nisaplin (R)'
Scannell AGM, Hill C, Ross RP, Marx S, Hartmeier W and Arendt EK; (2000) 'Development of bioactive food packaging materials using immobilised bacteriocins Lacticin 3147 and Nisaplin (R)'. International Journal of Food Microbiology, 60 (2-3):241-249 [Details]
(1999)'Microencapsulated high fat powders in biscuit production'
Wehrle K, Gallagher E, Neville DP, Keogh MK and Arendt EK.; (1999) 'Microencapsulated high fat powders in biscuit production'. Zeitschrift Fuer Lebensmittel-Untersuchung Und Forschun, 208 (5-6):388-393 [Details]
(1999)'Evaluation of a two-step baking procedure for convenience sponge cakes'
Grau H, Wehrle K and Arendt EK.; (1999) 'Evaluation of a two-step baking procedure for convenience sponge cakes'. Cereal Chemistry, 76 (2):303-307 [Details]
(1999)'Anterior cruciate ligament injury patterns among collegiate men and women. J Athl Train'
Arendt, E. A.,Agel, J.,Dick, R.; (1999) 'Anterior cruciate ligament injury patterns among collegiate men and women. J Athl Train'. J Athl Train, 34 (2):86-92   [Details]
(1999)'Correlations between empirical and fundamental rheology measurements and baking performance of frozen bread dough'
Kenny S, Wehrle K and Arendt EK.; (1999) 'Correlations between empirical and fundamental rheology measurements and baking performance of frozen bread dough'. Cereal Chemistry, 76 (*):421-425 [Details]
(1999)'Moisture distribution and microbial quality of part baked breads as related to storage and re-baking conditions'
Leuschner R, O’Callaghan MJA and Arendt EK.; (1999) 'Moisture distribution and microbial quality of part baked breads as related to storage and re-baking conditions'. Journal of Food Science, 64 (3):543-546 [Details]
(1998)'Use of a broad-host-range bacteriocin-producing Lactococcus lactis transconjugant as an alternative starter for salami manufacture'
Coffey A, Ryan M, Ross RP, Hill C, Arendt EK and Schwarz G.; (1998) 'Use of a broad-host-range bacteriocin-producing Lactococcus lactis transconjugant as an alternative starter for salami manufacture'. International Journal of Food Microbiology, 43 (3):231-235 [Details]
(1998)'An evaluation of the lipolytic ability of a number of strains of bacteria to determine their suitability for use as lipolytic meat starter cultures'
Kenneally PM, Leuschner RG and Arendt EK.; (1998) 'An evaluation of the lipolytic ability of a number of strains of bacteria to determine their suitability for use as lipolytic meat starter cultures'. Journal of Applied Microbiology, 84 (5):839-846 [Details]
(1998)'Bacilli spoilage in part-baked and rebaked brown Soda Bread'
Leuschner R, O’Callaghan MJA and Arendt EK.; (1998) 'Bacilli spoilage in part-baked and rebaked brown Soda Bread'. Journal of Food Science and Technology, 63 (5):915-918 [Details]
(1998)'The effect of dietary supplementation with á-tocopheryl acetate on the stability of low nitrite cured pork products'
Walsh MM, Kerry JF, Buckley DJ, Morrissey PA, Lynch PB and Arendt EK.; (1998) 'The effect of dietary supplementation with á-tocopheryl acetate on the stability of low nitrite cured pork products'. Food Research International, 31 (*):59-63 [Details]
(1997)'Effect of dietary Vitamin E supplementation and nitrite levels on the colour stability of cooked ham'
Dineen NM, Kerry JP, Buckley JD and Arendt EK.; (1997) 'Effect of dietary Vitamin E supplementation and nitrite levels on the colour stability of cooked ham'. Irish Journal of Agricultural and Food Research, [Details]
(1997)'Use of lactic acid bacteria for salmon fermentation'
Morzel M, Fitzgerald G and Arendt EK; (1997) 'Use of lactic acid bacteria for salmon fermentation'. Irish Journal of Agricultural and Food Research, [Details]
(1997)'The application of malto-dextin/ salt solutions as salting and drying media for accelerated raw ham processing'
Schwarz G, Sauermann T and Arendt EK; (1997) 'The application of malto-dextin/ salt solutions as salting and drying media for accelerated raw ham processing'. Irish Journal of Agricultural and Food Research, [Details]
(1997)'Lipolysis in fermented sausages'
Kenneally PM, Schwarz G, Fransen NG and Arendt EK. ; (1997) 'Lipolysis in fermented sausages'. Irish Journal of Agricultural and Food Research, [Details]
(1997)'Influence of proteolytic starter cultures on the quality of fermented sausages'
O¿Connell MB, Fransen NG, Schwarz G and Arendt EK. ; (1997) 'Influence of proteolytic starter cultures on the quality of fermented sausages'. Irish Journal of Agricultural and Food Research, [Details]
(1997)'Correlations between baking tests and fundamental and empirical measurements on frozen dough'
Kenny S, Wehrle K and Arendt EK.; (1997) 'Correlations between baking tests and fundamental and empirical measurements on frozen dough'. Cereal Foods World, [Details]
(1997)'Effects of lactic acid, acetic acid and table salt on fundamental rheological properties of wheat dough'
Wehrle K, Grau H and Arendt EK; (1997) 'Effects of lactic acid, acetic acid and table salt on fundamental rheological properties of wheat dough'. Cereal Chemistry, [Details]
(1996)'Development of a partially baked soda bread'
Leuschner R, Wehrle K and Arendt EK. ; (1996) 'Development of a partially baked soda bread'. Irish Journal of Agricultural and Food Research, [Details]
(1996)'Effects of sourdough on wheat breads'
Wehrle K, Leuschner R and Arendt EK; (1996) 'Effects of sourdough on wheat breads'. Irish Journal of Agricultural and Food Research, [Details]
(1995)'Effect of Vitamin E on the stability of low nitrite turkey ham'
Walsh M, Buckley JD and Arendt EK; (1995) 'Effect of Vitamin E on the stability of low nitrite turkey ham'. Irish Journal of Agricultural and Food Research, [Details]
(1995)'Evaluation of starter cultures for use in fermented hams'
Gleeson D, Leuschner R and Arendt EK; (1995) 'Evaluation of starter cultures for use in fermented hams'. Irish Journal of Agricultural and Food Research, [Details]
(1991)'Lysogeny in Leuconostoc-oenos'
Arendt EK, Lonvaud A and Hammes WP.; (1991) 'Lysogeny in Leuconostoc-oenos'. Journal of General Microbiology, 137 (*):2135-2139 [Details]
(1990)'Characterization of phage isolates from a phage-carrying culture of Leuconostoc oenos 58N'
Arendt EK, Neve H and Hammes WP.; (1990) 'Characterization of phage isolates from a phage-carrying culture of Leuconostoc oenos 58N'. Applied Microbiology and Biotechnology, 34 (2):220-224 [Details]
(1990)'Heme-dependent and heme-independent nitrite reduction by lactic acid bacteria results in different N-containing products'
Wolf G, Arendt EK, Pfähler U and Hammes WP; (1990) 'Heme-dependent and heme-independent nitrite reduction by lactic acid bacteria results in different N-containing products'. International Journal of Food Microbiology, 10 ((3-4)):323-330 [Details]
(1990)'31P-NMR measurements of pHi and high-energy phosphates in isolated turtle hearts during anoxia and acidosis. Am J Physiol'
Wasser, J. S.,Inman, K. C.,Arendt, E. A.,Lawler, R. G.,Jackson, D. C.; (1990) '31P-NMR measurements of pHi and high-energy phosphates in isolated turtle hearts during anoxia and acidosis. Am J Physiol'. Am J Physiol, 259 (3 Pt 2)   [Details]

Other Journals

 YearPublication
(2005)'Use of sorghum flour in bakery products'
Bean SR, Schober T Arendt EK and Fenster C; (2005) 'Use of sorghum flour in bakery products' AIB Technical Bulletin, * :*-*. [Details]
(2004)'Der Einfluss der Fermentation auf die Eigenschaften von Teig und dessen Endproducte'
Arendt EK* and Ulmer H (); (2004) 'Der Einfluss der Fermentation auf die Eigenschaften von Teig und dessen Endproducte' Berichtsband Forum Suerteig 1, edited by H.J.Buckenhuskes , published by GesellschaftDeustscher Lebensmitteltechnologen e.V., Germany, * :*-*. [Details]
(2004)'New Approaches to the production of gluten free cereal products'
Arendt EK*, Schober T, Gormley R and Gallagher E; (2004) 'New Approaches to the production of gluten free cereal products' Elemezesi, IparLVIII: :5-13. [Details]
(2004)'Rheological studies simulating the brewery mashing process'
Good DL, Rapp L, Schober TJ, Ulmer HM and Arendt EK*; (2004) 'Rheological studies simulating the brewery mashing process' Proceedings of the World Brewing Congress, San Diego, USA, * :*-*. [Details]
(2002)'Development of gluten free cereal products'
Arendt EK*, O’Brien CM, Schober T, Gormley R and Gallagher E; (2002) 'Development of gluten free cereal products' Farm and Food, * :21-27. [Details]
(2000)'Brewing and beverage research at University College Cork'
Arendt EK*; (2000) 'Brewing and beverage research at University College Cork' The Brewer, 7 :292-294. [Details]
(1998)'Influence of lipolytic starter cultures on the quality of fermented sausages'
Kenneally PM, Schwarz, G, Fransen NG and Arendt EK*.; (1998) 'Influence of lipolytic starter cultures on the quality of fermented sausages' Lactic acid bacteria, Which strains? For which products?” Edited by Adria Normandie, * :513-514. [Details]
(1998)'Evaluation of the proteolytic activity of starter strains in meat model systems'
O’Connell MB, Fransen N, Schwarz G and Arendt EK*.; (1998) 'Evaluation of the proteolytic activity of starter strains in meat model systems' “Lactic acid bacteria, Which strains? For which products?” Edited by Adria Normandie, * :507-508. [Details]
(1998)'Fermentation of whole muscle meats using defined starter cultures'
Schwarz G, Gleeson DE and Arendt EK*.; (1998) 'Fermentation of whole muscle meats using defined starter cultures' “Lactic acid bacteria, Which strains? For which products?” Edited by Adria Normandie, * :505-506. [Details]
(1998)'Salmon fillet fermentation'
Morzel M, Fitzgerald G and Arendt EK*.; (1998) 'Salmon fillet fermentation' “Lactic acid bacteria, Which strains? For which products?” Edited by Adria Normandie, * :515-516. [Details]
(1998)'An application in Salami manufacture for a cheddar cheese strain of Lactococcus lactis producing the broad spectrum bacteriocin lacticin 3147'
Coffey A, Schwarz G, Ryan M, Ross RP, Hill C and Arendt EK*.; (1998) 'An application in Salami manufacture for a cheddar cheese strain of Lactococcus lactis producing the broad spectrum bacteriocin lacticin 3147' “Lactic acid bacteria, Which strains? For which products?” Edited by Adria Normandie, * :503-504. [Details]
(1996)'Dough additives for the bakery industry'
Arendt EK*.; (1996) 'Dough additives for the bakery industry' Proceedings of the third Food Ingredients Symposium, * :88-95. [Details]
(1990)'Methoden zur biologischen Säurereduzierung in Wein (Methods to reduce the acid level in wine)'
Kicherer M, Schneider T and Arendt EK.; (1990) 'Methoden zur biologischen Säurereduzierung in Wein (Methods to reduce the acid level in wine)' Lebensmittel-gesunde Enährung,. Edited by K. Gierschner & A. Kohler, Verlag Margraf, Weikersheim, * :*-*. [Details]
(1990)'Nitrat- und Nitritreduktion durch Laktobazillen - eine Möglichkeit zur Senkung des Nitratgehaltes bei Lebensmittln (Nitrate and nitrite reduction by lactic acid bacteria - one possibility to reduce the nitrate content in food'
Wolf G, Arendt EK and Hammes WP. (); (1990) 'Nitrat- und Nitritreduktion durch Laktobazillen - eine Möglichkeit zur Senkung des Nitratgehaltes bei Lebensmittln (Nitrate and nitrite reduction by lactic acid bacteria - one possibility to reduce the nitrate content in food' ”Lebensmittel-gesunde Ernährung. Edited by K. Gierschner & A. Kohler, Verlag Markgraf, Weikersheim, * :*-*. [Details]

Conference Publications

 YearPublication
(2008)Proceedings of 5th European Symposium on Enzymes in Grain Processing
Renzetti S, Behr J, Vogel RF, Dal Bello F and Arendt EK ; (2008) A fundamental investigation on transglutaminase interactions with gluten free cereals Proceedings of 5th European Symposium on Enzymes in Grain Processing [Details]
(2008)Proceedings of the Symposium on gluten free foods
Thiele F., and Arendt E.K., ; (2008) Gluten free malt and beer Proceedings of the Symposium on gluten free foods [Details]
(2008)Proceedings of 5th European Symposium on Enzymes in Grain Processing
Renzetti S and Arendt EK ; (2008) Oxidising and proteolytic enzymes in gluten-free batters and breads Proceedings of 5th European Symposium on Enzymes in Grain Processing [Details]
(2008)Proceedings of 5th European Symposium on Enzymes in Grain Processing
Klose C, Renzetti S, Schehl BD and Arendt EK ; (2008) Protein changes during malting of barley Proceedings of 5th European Symposium on Enzymes in Grain Processing [Details]
(2008)Proceedings of European Symposium on Enzymes in Grain Processing
Nic Phiarais BP, Schehl BD, Renzetti S and Arendt EK; (2008) Protein changes during malting of buckwheat Proceedings of European Symposium on Enzymes in Grain Processing [Details]
(2008)Proceedings of 13th ICC Cereal and Bread Congress
Renzetti S, Behr J, Vogel RF, Dal Bello F and Arendt EK ; (2008) A fundamental study on transglutaminase interactions with brown rice proteins Proceedings of 13th ICC Cereal and Bread Congress [Details]
(2008)Proceedings of Young Cereals Conference
Moroni A., Dal Bello F, Bonomi F, Iametti S and Arendt EK; (2008) Efficient buffers for rapid extraction of total proteins in cereals Proceedings of Young Cereals Conference [Details]
(2008)8th International Oat Conference
Hübner F, Hüttner EK, Arendt EK ; (2008) Influence of germination conditions on the quality of oat malt 8th International Oat Conference [Details]
(2008)8th International Oat Conference
Hüttner EK, Dal Bello F, Arendt EK; (2008) Effect of high-pressure treatment on oat batters 8th International Oat Conference [Details]
(2008)8th International Oat Conference
Klose C, Schehl, BD, Hüttner EK, Arendt EK ; (2008) Protein changes during malting of oats 8th International Oat Conference [Details]
(2008)8th International Oat Conference
Moore MM, Wijngaard HH, Renzetti S, Delcour JA, Courtin CM, Hüttner EK, Arendt EK; (2008) Assessment of the suitability of a range of gluten-free cereals for their potential use in gluten-free bread 8th International Oat Conference [Details]
(2008)Proceedings of the 13th ICC Cereal and Bread Congress
Arendt E.K, Huettner E.K, Moore M.M. and Renzetti, S. ; (2008) Fundamental studies on the creation of structure in oat bread Proceedings of the 13th ICC Cereal and Bread Congress [Details]
(2008)Proceedings of the 13th ICC Cereal and Bread Congress
Renzetti, S., Behr, J., Vogel, R.F., Lynch, E.J. and Arendt, E.K. ; (2008) A fundamental study on transglutaminase interactions with brown rice proteins Proceedings of the 13th ICC Cereal and Bread Congress [Details]
(2008)Proceedings of the 13th ICC Cereal and Bread Congress
Vallons, K.J.R., Moore, M.M. and Arendt, E.K; (2008) Effects of high pressure on the rheological and microstructural properties of flour-water suspensions Proceedings of the 13th ICC Cereal and Bread Congress [Details]
(2008)Proceedings of the 13th ICC Cereal and Bread Congress
Nunes, M.H.B., Moore, M.M. and Arendt, E.K.; (2008) Impact of low lactose dairy powders on the quality of gluten-free breads Proceedings of the 13th ICC Cereal and Bread Congress [Details]
(2008)Proceedings of the 13th ICC Cereal and Bread Congress
Lynch, E.J., Ryan, L., Dal Bello, F., Moore, M.M. and Arendt, E.K. ; (2008) Studies on the spoilage of breads produced with reduced salt Proceedings of the 13th ICC Cereal and Bread Congress [Details]
(2008)Proceedings of the 13th ICC Cereal and Bread Congress
Sullivan P., Gallagher E. and Arendt, E.K. ; (2008) Wheat bread quality as influenced by the inclusion of barley Proceedings of the 13th ICC Cereal and Bread Congress [Details]
(2008)Proceedings of the 13th ICC Cereal and Bread Congress
Gallagher E., Alvarez L., Wijngaard H. and Arendt, E.K. ; (2008) Baked and antioxidant attributes of pseudocereal breads Proceedings of the 13th ICC Cereal and Bread Congress [Details]
(2008)Proceedings of 7th European Young Cereal Scientists and Technologists
Bottega G, Pagani MA and Arendt EK; (2008) Incorporation of high fibre ingredients into gluten ¿free bread Proceedings of 7th European Young Cereal Scientists and Technologists [Details]
(2008)Proceedings of the 38th Annual Research Conference Food, Nutrition and Consumer Sciences
Vollons K.J.R. and Arendt E.K., ; (2008) The effect of high pressure and temperature on buckwheat and sorghum starch Proceedings of the 38th Annual Research Conference Food, Nutrition and Consumer Sciences [Details]
(2008)Proceedings of the 38th Annual Research Conference Food, Nutrition and Consumer Sciences
Moroani A., Dal Bello F., Iametti S., Bonomi F. and Arendt E.K., ; (2008) Efficient buffers for the extraction of total proteins in gluten free cereals Proceedings of the 38th Annual Research Conference Food, Nutrition and Consumer Sciences [Details]
(2008)Proceedings of the 38th Annual Research Conference Food, Nutrition and Consumer Sciences
Galle S., Dal Bello F., Ryan L.A.M., Coffey A.G. and Arendt E.K.,; (2008) Isolation and rheological characterisation of exopolysaccharides produced by lactic acid bacteria Proceedings of the 38th Annual Research Conference Food, Nutrition and Consumer Sciences [Details]
(2008)38th Annual Research Conference Food, Nutrition and Consumer Sciences
Sullican P., Arendt E.K. and Gallagher E; (2008) Fundamental rheological and textural properties of doughs and breads produced from milled barley 38th Annual Research Conference Food, Nutrition and Consumer Sciences [Details]
(2008)Proceedings of the 38th Annual Research Conference Food, Nutrition and Consumer Sciences
Hubner F., Brunton N., and Arendt E.K., ; (2008) Effect of germination conditions on the antioxidative properties and polyphenol content of malts from barley, buckwheat, oats and rye Proceedings of the 38th Annual Research Conference Food, Nutrition and Consumer Sciences [Details]
(2008)Proceedings of the 38th Annual Research Conference Food, Nutrition and Consumer Sciences
Kelly D., McAuliffe O., Ross R.P., Arendt E.K., Neve H., and Coffey A; (2008) Isolation and characterisation of bacteriophages with potential to control lactic acid bacterial strains which cause spoilage during the brewing process Proceedings of the 38th Annual Research Conference Food, Nutrition and Consumer Sciences [Details]
(2008)Proceedings of the 38th Annual Research Conference Food, Nutrition and Consumer Sciences
Hubner F., Thiele F. and Arendt E.K., ; (2008) Effects of malting conditions on the properties of oat malts Proceedings of the 38th Annual Research Conference Food, Nutrition and Consumer Sciences [Details]
(2008)Proceedings of the 38th Annual Research Conference Food, Nutrition and Consumer Sciences
Lynch E.J., Ryan L.A.M., DalBello F., Moore M.M. and Arendt E.K.,; (2008) Studies on the spoilage of breads produced with reduced salt Proceedings of the 38th Annual Research Conference Food, Nutrition and Consumer Sciences [Details]
(2008)Proceedings of the 38th Annual Research Conference Food, Nutrition and Consumer Sciences
Lynch E.J., Cashman K.D., Sheehan and Arendt E.K., ; (2008) Descriptive sensory evaluation of breads containing reduced levels of sodium Proceedings of the 38th Annual Research Conference Food, Nutrition and Consumer Sciences [Details]
(2008)5th European Symposium on Enzymes in Grain Processing
Hübner F, Dal Bello F, Gebruers K, Courtin CM, Delcour JA and Arendt EK ; (2008) Investigation of degradation of arabinoxylans in rye during malting using response surface methodology 5th European Symposium on Enzymes in Grain Processing [Details]
(2008)5th European Symposium on Enzymes in Grain Processing
Renzetti S and Arendt EK ; (2008) Oxidising and proteolytic enzymes in gluten-free batters and breads 5th European Symposium on Enzymes in Grain Processing [Details]
(2008)Proceedings of 20th AOECS Anniversary
Renzetti S, and Arendt EK ; (2008) Novel approaches in the design of gluten-free cereal products Proceedings of 20th AOECS Anniversary [Details]
(2008)Proceedings of 20th AOECS Anniversary
Arendt EK; (2008) Gluten free bee and other beverages Proceedings of 20th AOECS Anniversary [Details]
(2008)Proceedings 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling
Klose C., D.B. Schehl, F. Thiele and Arendt E.K. ; (2008) Malting and brewing with oats Proceedings 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling [Details]
(2008)Proceedings of 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling
Steiner E., C. Klose, W. Back and Arendt E.K. ; (2008) Protein modification during malting and brewing and their influence on filterability Proceedings of 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling [Details]
(2008)Proceedings 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling
Arendt E.K. ; (2008) Malting and brewing with non traditional cereals Proceedings 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling [Details]
(2008)Proceedings 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling
Huebner F., F. Thiele, N. Brunton, K. Gebruers, C.M. Courtin, J.A. Delcour and Arendt E.K.; (2008) Malting rye ¿ impact on arabinoxylans and antioxidants Proceedings 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling [Details]
(2008)International Symposium for Young Scientists and Technologists in Malting
Klose C., D.B. Schehl, F. Thiele and Arendt E.K. ; (2008) Protein changes during malting of barley International Symposium for Young Scientists and Technologists in Malting [Details]
(2008)Proceedings 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling
Thiele F, C. Klose, A. Mauch, M. Zarnkow, J. Helbig, W. Back and Arendt E.K. ; (2008) Possible use of advanced mmicroscopical techniques to evaluate the ultra-structure of grains Proceedings 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling [Details]
(2008)Proceedings 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling
Zarnkow M., A. Mauch, W. Back, D. Schehl and Arendt E.K. ; (2008) Ultra-structural changes of proso millet endosperm during malting observed by scanning electron- and confocal laser scanning microscopy Proceedings 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling [Details]
(2008)Proceedings 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling
Zarnkow M., T. Geyer, B. Lindemann, F. Burberg, W. Back, Arendt E.K. , S. Kreisz, and M. Gastl ; (2008) The use of response surface methodology to optimise malting conditions of quinoa as a raw material for gluten free foods Proceedings 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling [Details]
(2008)Proceedings 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling
Huebner F., F. Thiele F and E.K. Arendt ; (2008) Effect of malting conditions on the properties of oat malt Proceedings 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling [Details]
(2008)Proceedings 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling
Huebner F., N. Brunton and Arendt EK ; (2008) Effect if germination conditions on the antioxidant properties and contents of phenolic compounds of malts from barley, buckwheat, oats and rye Proceedings 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling [Details]
(2008)Proceedings 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling
Schull F., F. Burberg , Zarnkow M., M. Gastl Arendt E.K. , S. Kreisz, and W. Back, ; (2008) The influence of the gelatinisation temperature of barley malt on the mashing process Proceedings 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling [Details]
(2008)Proceedings 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling
Kelly D., O. McAuliff, R.P. Ross, E.K. Arendt, H. Neve, and A. Coffey ; (2008) Isolation and characterisation of bacteriophages wit potential to control lactic acid strains which cause spoilage in brewing process Proceedings 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling [Details]
(2008)Proceedings of the Symposium on gluten free foods
Arendt E.K., and Dal Bello Fabio ; (2008) Novel approaches in the design of gluten-free cereal bread Proceedings of the Symposium on gluten free foods [Details]
(2008)Proceedings of 5th European Symposium on Enzymes in Grain Processing
Hübner F, Dal Bello F, Gebruers K, Courtin CM, Delcour JA and Arendt EK ; (2008) Investigation of degradation of arabinoxylans in rye during malting using response surface methodology Proceedings of 5th European Symposium on Enzymes in Grain Processing [Details]
(2007)Proceedings 37th Annual Research Conference Food, Nutrition and Consumer Sciences
Sullivan P, Gallagher E and Arendt EK. ; (2007) The use of barley flour in the production of breads Proceedings 37th Annual Research Conference Food, Nutrition and Consumer Sciences [Details]
(2007)Proceedings of the Cereals and Europe Spring Meeting
Moore MM and Arendt EK. ; (2007) Assessment of the suitability of a range of gluten-free cereals for their potential use in gluten-free bread Proceedings of the Cereals and Europe Spring Meeting [Details]
(2007)Proceedings of the Cereals and Europe Spring Meeting
Nunes MHB, Moore MM and Arendt EK.; (2007) Fundamental studies on the impact of emulsifiers and dough improvers on gluten-free bread quality Proceedings of the Cereals and Europe Spring Meeting [Details]
(2007)Proceedings of the Cereals and Europe Spring Meeting
Renzetti S, Behr J, Vogel RF and Arendt EK.; (2007) Cereal proteomics: interactions of Transglutaminase and buckwheat proteins Proceedings of the Cereals and Europe Spring Meeting [Details]
(2007)Proceedings of the Cereals and Europe Spring Meeting
Ryan LAM, Dal Bello F and Arendt EK; (2007) Antifungal activity of sourdough and potential to reduce the level of calcium propionate in wheat bread Proceedings of the Cereals and Europe Spring Meeting [Details]
(2007)Proceedings of the European PhD workshop in Food .Engineering and Technology
Ryan LAM, Dal Bello F and Arendt EK. ; (2007) Isolation and characterisation of antifungal compounds from LAB and their application to improve the shelf-life of wheat Bread Proceedings of the European PhD workshop in Food .Engineering and Technology [Details]
(2007)Proceedings of the 98th AOCS Meeting & Expo, Food Structure and Functionality Forum
Renzetti S, Behr J, Vogel RF, Dal Bello F and Arendt EK.; (2007) Creating structure: impact of transglutaminase on gluten-free cereal proteins Proceedings of the 98th AOCS Meeting & Expo, Food Structure and Functionality Forum [Details]
(2007)Proceedings of the 98th AOCS Meeting & Expo, Food Structure and Functionality Forum
Wijngaard HH, Renzetti S and Arendt EK.; (2007) The ultra structure of barley and buckwheat Proceedings of the 98th AOCS Meeting & Expo, Food Structure and Functionality Forum [Details]
(2007)Proceedings of the 31st EBC Conference
Arendt EK, Ulmer H, Ström K, Sjögren J, van Sinderen D and Dal Bello F.; (2007) Isolation and characterisation of antifungal compounds from lactic acid bacteria and their application in malting Proceedings of the 31st EBC Conference [Details]
(2007)Proceedings of the 31st EBC Conference
Zarnkow M, Keßler M, Burberg F, Back W, Arendt EK and Kreisz S. ; (2007) Impact of different yeast and Lactic acid bacterial of the fermentation of proso millet malt (Panicum miliaceum L.) for gluten free beer Proceedings of the 31st EBC Conference [Details]
(2007)Proceedings of the 31st EBC Conference, May 2007
Zarnkow M, Keßler M, Burberg F, Back W, Arendt E and Kreisz S. ; (2007) The use of response surface methodology to optimise malting conditions of quinoa (Chenopodium quinoa L.) as a raw material for gluten free foods Proceedings of the 31st EBC Conference, May 2007 [Details]
(2007)Proceedings of the 31st EBC Conference
Keßler M, Kuntze L, Zarnkow M, Burberg F, Arendt EK, Kreisz S and Back W.; (2007) The impact of environmental conditions on malting quality of barley from different locations in Europe Proceedings of the 31st EBC Conference [Details]
(2007)Proceedings of the Young Cereal Scientist Workshop
Lynch E, Moore MM and Arendt EK.; (2007) Fundamental studies on the reduction of salt in wheat bread Proceedings of the Young Cereal Scientist Workshop [Details]
(2007)Proceedings of the Young Cereal Scientist Workshop
Nunes MHB, Moore MM and Arendt EK. ; (2007) Fundamental studies on the impact of emulsifiers and dough improvers on gluten-free bread quality Proceedings of the Young Cereal Scientist Workshop [Details]
(2007)Proceedings of the ASBC Conference
Zarnkow M, Mauch A, Kreisz S, Back W, Schehl B and Arendt EK. ; (2007) The ultra-structure of barley and prosomillet during malting observed by scanning electron microscopy Proceedings of the ASBC Conference [Details]
(2007)Proceedings of the ASBC Conference
Huebner F, Schehl BD and Arendt EK.; (2007) Rye malt as an ingredient for beer Proceedings of the ASBC Conference [Details]
(2007)Proceedings of the ASBC Conference
Huebner F, Mauch A, Schehl BD and Arendt EK; (2007) Fundamental studies on the malting of oats Proceedings of the ASBC Conference [Details]
(2007)Proceedings of the First International Symposium of Gluten-Free Cereal Products and Beverages
Usansa U, Zarnkow M, Burberg F, Geiger E, Back W, Tea-umroong N, Wanapu C, Arendt E K and Kreisz S. ; (2007) The Use of Response Surface Methodology to Optimise Malting Conditions of Two Black Rice Varieties (Oryza sativa L.) as a Raw Material for Gluten-Free Foods Proceedings of the First International Symposium of Gluten-Free Cereal Products and Beverages [Details]
(2007)Proceedings of the First International Symposium of Gluten-Free Cereal Products and Beverages
Arendt EK. ; (2007) Novel approaches for the development of gluten-free cereal products Proceedings of the First International Symposium of Gluten-Free Cereal Products and Beverages [Details]
(2007)Proceedings of the First International Symposium of Gluten-Free Cereal Products and Beverages
Renzetti S, Behr J, Vogel RF and Arendt EK. ; (2007) Transglutaminase improves the quality of gluten-free buckwheat bread Proceedings of the First International Symposium of Gluten-Free Cereal Products and Beverages [Details]
(2007)Symposium of Gluten-Free Cereal Products and Beverages
Schehl BD, Nic Phairais BP, Wijngaard HH, Mauch A, Klose C, Huebner F and Arendt, EK.; (2007) Malting gluten-free cereals Symposium of Gluten-Free Cereal Products and Beverages [Details]
(2007)Proceedings of the First International Symposium of Gluten-Free Cereal Products and Beverages
Gallagher E, Gormley RT, Schober TJ and Arendt EK.; (2007) Dough rheology and baking characteristics of gluten-free breads Proceedings of the First International Symposium of Gluten-Free Cereal Products and Beverages [Details]
(2007)Proceedings of the First International Symposium of Gluten-Free Cereal Products and Beverages
Zarnkow M, Arendt EK, Back W, Burberg F, Kessler M and Kreisz S. ; (2007) Gluten-free beer from proso millet (Panicum miliaceum L.) Proceedings of the First International Symposium of Gluten-Free Cereal Products and Beverages [Details]
(2007)Proceedings 37th Annual Research Conference Food, Nutrition and Consumer Sciences
Guo J, Ryan LAM, Dal Bello F, Lucey B, Arendt EK and Coffey A. ; (2007) Activity of low molecular weight antimicrobial compounds produced by Lactobacillus plantarum Proceedings 37th Annual Research Conference Food, Nutrition and Consumer Sciences [Details]
(2007)Proceedings 37th Annual Research Conference Food, Nutrition and Consumer Sciences
Klose C, Schehl BD and Arendt EK.; (2007) Understanding protein changes during malting of barley Proceedings 37th Annual Research Conference Food, Nutrition and Consumer Sciences [Details]
(2007)Proceedings 37th Annual Research Conference Food, Nutrition and Consumer Sciences
Lynch EJ, Moore MM and Arendt EK.; (2007) A technological approach to reducing salt in bread Proceedings 37th Annual Research Conference Food, Nutrition and Consumer Sciences [Details]
(2007)Proceedings 37th Annual Research Conference Food, Nutrition and Consumer Sciences
Alvarez L, Gallagher E, Downey G and Arendt EK. ; (2007) Application of pseudocereals in gluten free breads Proceedings 37th Annual Research Conference Food, Nutrition and Consumer Sciences [Details]
(2007). Proceedings 37th Annual Research Conference Food, Nutrition and Consumer Sciences
O¿Flaherty J, NP Brunton and Arendt EK; (2007) Optimisation of extraction conditions for antioxidant compounds in oat and barley . Proceedings 37th Annual Research Conference Food, Nutrition and Consumer Sciences [Details]
(2007)Proceedings of the Cereals and Europe Spring Meeting
Lynch E, Moore MM and Arendt EK.; (2007) Fundamental studies on the reduction of salt in wheat bread Proceedings of the Cereals and Europe Spring Meeting [Details]
(2006)Proceedings of the 36th Research Conference Food, Nutrition and Consumer Science
Alvarez L, Gallagher E, Downey G and Arendt EK. ; (2006) The effect of nutritive flours in a soda-raised gluten-free bread formulation Proceedings of the 36th Research Conference Food, Nutrition and Consumer Science [Details]
(2006)Proceedings of the 3rd International Symposium on sourdough
Arendt EK ; (2006) Influence of sourdough on bread texture Proceedings of the 3rd International Symposium on sourdough [Details]
(2006)Proceedings of the ¿World Grains Summit: Food and Beverages
Wijngaard HH, Schehl BD and Arendt EK; (2006) The ultra structure of barley and buckwheat during malting observed by scanning electron microscopy Proceedings of the ¿World Grains Summit: Food and Beverages [Details]
(2006)Proceedings of the ¿World Grains Summit: Food and Beverages¿
Wijngaard HH, NicPhiarais BP, Schehl BD and Arendt EK. ; (2006) Malting and brewing with Buckwheat Proceedings of the ¿World Grains Summit: Food and Beverages¿ [Details]
(2006)¿World Grains Summit: Food and Beverages¿
Schehl BD, Wijngaard HH, NicPharais BP and Arendt EK. ; (2006) Malting and Brewing with Buckwheat ¿World Grains Summit: Food and Beverages¿ [Details]
(2006)Proceedings of the ¿World Grains Summit: Food and Beverage
Moore MM, Renzetti S and Arendt EK. ; (2006) Assessment of the suitability of a range of gluten free cereal for their potential use in gluten free bread Proceedings of the ¿World Grains Summit: Food and Beverage [Details]
(2006)Proceedings of the Young Cereal Scientist Conference
NicPhiarais BP, Schehl BD, Olivera JC and Arendt EK; (2006) Use of response surface mythology to investigate the effectiveness of commercial enzymes on buckwheat malt for brewing purposes Proceedings of the Young Cereal Scientist Conference [Details]
(2006)Proceedings of the ¿World Grains Summit: Food and Beverages
Soriano AM, Ulmer HM, Schehl BD and Arendt EK. ; (2006) Reduction of malting loss using specifically selected lactic acid bacteria Proceedings of the ¿World Grains Summit: Food and Beverages [Details]
(2006)Proceedings of the ¿World Grains Summit: Food and Beverages
Zarnkow M, Kessler M, Burberg F, Arendt EK, Back W and Kreisz S; (2006) Optimisation of the mashing procedure for malted proso millet Proceedings of the ¿World Grains Summit: Food and Beverages [Details]
(2006)Proceedings of the Young Cereal Scientist Conference
NicPhiarais BP, Schehl BD, Olivera JC and Arendt EK; (2006) Optimisation of the mashing process of buckwheat malt using RSM Proceedings of the Young Cereal Scientist Conference [Details]
(2006)Proceedings of the 3rdInternational Symposium on Sourdough
Ryan LAM, Dal Bello F, Ström K, Sjögren J, Schnürer J and Arendt EK. ; (2006) Impact of sourdough on wheat and gluten-free bread texture Proceedings of the 3rdInternational Symposium on Sourdough [Details]
(2006)3rdInternational Symposium on Sourdough
Ryan LAM, Dal Bello F and Arendt EK. ; (2006) The use of selected lactic acid bacteria to improve the baking and rheological quality of gluten-free batter and bread 3rdInternational Symposium on Sourdough [Details]
(2006)¿World Grains Summit: Food and Beverages¿
Soriano AM, Ulmer HM, Schehl BD and Arendt EK.; (2006) Reduction of malting loss using specifically selected lactic acid bacteria ¿World Grains Summit: Food and Beverages¿ [Details]
(2006)¿World Grains Summit: Food and Beverages¿
Zarnkow M, Kessler M, Burberg F, Arendt EK, Back W and Kreisz S. ; (2006) Optimisation of the mashing procedure for malted proso millet ¿World Grains Summit: Food and Beverages¿ [Details]
(2006)Proceedings of the 3rdInternational Symposium on Sourdough
Ryan LAM, Dal Bello F, Ström K, Sjögren J, Schnürer J and Arendt EK. ; (2006) Isolation and characterisation of antifungal compounds from LAB and their application to improve the shelf-life of wheat bread Proceedings of the 3rdInternational Symposium on Sourdough [Details]
(2006)3rdInternational Symposium on Sourdough
Arendt EK, Dal Bello F and Ryan LAM; (2006) Impact of sourdough on wheat and gluten-free bread texture 3rdInternational Symposium on Sourdough [Details]
(2006)Proceedings of the 3rdInternational Symposium on Sourdough
Dal Bello F, Vogelmann SA, Ryan LAM, Hertel C and Arendt EK. ; (2006) Microbial ecology of gluten-free sourdough Proceedings of the 3rdInternational Symposium on Sourdough [Details]
(2006)Proceedings of the 36th Research Conference Food, Nutrition and Consumer Science
Wijngaard HH, Renzetti S and Arendt EK. ; (2006) Ultra structure of buckwheat and barley during malting observed by confocal laser scanning microscopy and scanning electron microscopy Proceedings of the 36th Research Conference Food, Nutrition and Consumer Science [Details]
(2006)Proceedings of the 36th Research Conference Food, Nutrition and Consumer Science
NicPhiarais BP, Schehl B, Olivera J and Arendt EK. ; (2006) Optimisation of commercial enzymes in buckwheat malt for brewing purposes Proceedings of the 36th Research Conference Food, Nutrition and Consumer Science [Details]
(2006)Proceedings of the 36th Research Conference Food, Nutrition and Consumer Science
Ryan LAM, Dal Bello F, Ström K, Sjögren J, Schnürer J and Arendt EK.; (2006) Application of antifungal LAB to improve shelf-life of wheat bread Proceedings of the 36th Research Conference Food, Nutrition and Consumer Science [Details]
(2006)Proceedings of the 36th Research Conference Food, Nutrition and Consumer Science
Hüttner EK, Dal Bello F and Arendt EK.; (2006) Optimisation of gluten-free oat bread Proceedings of the 36th Research Conference Food, Nutrition and Consumer Science [Details]

Professional Activities

Honours and Awards

 YearTitleAwarding Body
1982First in class
1991Summa cum Laude
1997West Cork Leader Fair
1997Forbairt Student Enterprise Award
1998UCC product development showcase
1998Ulster Bank Entrepreneurship Awards
1998Enterprise Ireland Student Enterprise Award

Professional Associations

 AssociationFunctionFrom / To
National representative for Ireland at the ICC (International Cereal Chemists) *30-DEC-99 / 30-DEC-99
German Association of Food Technologists *30-DEC-99 / 30-DEC-99
American Association of Cereal Chemists *30-DEC-99 / 30-DEC-99
American Institute of Food Technology *30-DEC-99 / 30-DEC-99
International Cereal Chemists *30-DEC-99 / 30-DEC-99
Institute and Guild of Brewing *30-DEC-99 / 30-DEC-99
American Association of Brewing Chemists *30-DEC-99 / 30-DEC-99
American Association of Brewing Chemists *30-DEC-99 / 30-DEC-99
American Association of Masters Brewers *30-DEC-99 / 30-DEC-99
Cereal Scientist Europe *30-DEC-99 / 30-DEC-99

Conference Contributions

 YearPublication
(2004)Development of gluten free products at UCC ,
Arendt, E.K.; (2004) Development of gluten free products at UCC . [Invited Lectures (Conference)], Development of gluten free products at UCC , . [Details]
(2003)Celiac disease – development of gluten free products,
Arendt, E. K. ; (2003) Celiac disease – development of gluten free products. [Invited Lectures (Conference)], Celiac disease – development of gluten free products, . [Details]

Committees

 CommitteeFunctionFrom / To
Member of the Faculty staff / student committee *1998 / 1999
Library representative for Food Technology *1993 / 1997
Member of the committee for undergraduate affairs in the Department of Food Science, Food Technology and Nutrition *2001 / 2006
Member of the mitigation committee *2004 / 2006
Member of the schools liaison committee *2004 / 2006
Member of the safety committee (2005 to date) *2005 / 2006
Member of the advisory Panel of the EU Fifth Framework Program for Agriculture and Fisheries in the Department of Agriculture, Food and Fisheries. *1899 / 1899
National delegate for Ireland for ICC (International Cereal Chemists) *1899 / 1899
Coeliac Association of Ireland *1899 / 1899
GDL (German Food Technologists) *1899 / 1899

Employment

 EmployerPositionFrom / To
Department of Food and Nutritional Sciences, University College Cork, Ireland Associate Professor/
Department of Food and Nutritional Sciences, University College Cork, Ireland Senior Lecturer/
Department of Microbiology, University College Cork, Ireland Contract Research Scientist/
Department of Food Microbiology, University College Cork, Ireland. 1-year EU Training Research Fellowship/

Education

 YearInstitutionQualificationSubject
1984Food Technology Institute Primary Diploma in Food Technology
1988Food Technology Institute, University of Hohenheim Engineer of Food Technology
1991Food Technology Institute, University of Hohenheim Ph.D.

Languages

 LanguageReadingWritingSpeaking
German FluentFluentFluent
French FunctionalFunctionalFunctional

Consultancy

 ClientDescription
 Zymetrics, USA
 Irish Dairy Board, Ireland
 Irish Dairy Board, Ireland
 Tipperary Co-op, Ireland
 Beamish and Crawford, Ireland
 Biocel, Ireland
 Quest International, Ireland
 Puratus Groupe, Belgium
 Glanbia, Ireland
 Cuisine de France, Ireland
 Carbery, Ireland
 Pernod-Ricard, Paris, France
 Kerry Group, Ireland
 Irish Distillers, Ireland

Journal Activities

 JournalRoleTo / From
Cereal Chemistry Referee-
Journal Of Food Engineering Referee-
Journal Of The Institute And Guild Of Brewing Referee-
Journal Of The American Association Of Brewing Chemists Referee-
Journal Food Biotechnology Referee-
Biotechnology Progress Referee-
International Journal Of Food Science And Technology Referee-
International Journal Of Food Science And Technology Referee-
Lwt-Food Science And Technology Referee-
Nutrition Abstracts And Reviews Series A: Human And Experimental' Referee-
Journal Agriculture And Food Science Referee-
Journal Of Cereal Science Referee-
Applied And Environmental Microbiology Referee-
Journal Of Chemical Engineering Referee-
Journal Of Chemical Engineering Referee-
Journal Of Applied Microbiology Referee-
Journal Of Food Science Referee-
Irish Journal Of Agriculture And Food Research Referee-

Other Activities

 Description

Informal Publications:

16th March 2001 Late-Late show
8th March 2002 TV-3 news:
17thNovember2003 RTE 1 Nationwide: Gluten free cereal products
April 2004 RTE 1 Nationwide: New product development showcase

17th March 2005 Discovery Channel: Low-carb beer. Science News

11.09.2003 Morning Ireland, Subject: Coeliac disease, Station RTE Radio 1
19.09.2003 Campus radio, Subject: Coeliac disease, Station Campus Radio

18.2.2005 Red FM, Subject: Low Carbohydrate Stout

20.2.2005 96 FM, main news bulletin: Low Carbohydrate Stout

22.2.2005 TIP FM, Tipp today Subject: Low Carbohydrate Stout

22.2.2005 Dublin 102 FM, Subject: Low Carbohydrate Stout
23.2.2005 Dublin Community Radio, Subject: Low Carbohydrate Stout

23.2.2005 News talk 106, Moncrieff show, Subject: Low Carbohydrate Stout

23.2.2005 105 FM Radio, Subject: Low Carbohydrate Stout

23.2.2005 SPIN 1038, Jack and Ali show, Subject: Low Carbohydrate Stout

14.3.2005 Red Beat 102 / 103, Subject: Low GI bread

21.3.2005 Pat Kenny Show, Subject: Low GI bread

3.09.2007 Morning Ireland, Subject: Biodegradable Chewing Gum, Station RTE Radio 1

3.09.2007 Spin Radio Station Dublin: Biodegradable Chewing Gum
3.09.2007 Newstalk 106-108 FM: Biodegradable Chewing Gum

3.09.2007 Radio Kerry: Biodegradable Chewing Gum

3.09.2007 BBC Radio: Biodegradable Chewing Gum

3.09.2007 Spinsouthwest: Biodegradable Chewing Gum,

3.09.2007 RedFM: Newsbulletin Biodegradable Chewing Gum

4.09.2007 103 FM Radio Biodegradable Chewing Gum

5.09.2007 Tip Radio Biodegradable Chewing Gum

5.09.2007 Donegal radio Biodegradable Chewing Gum Radio

6.09.2007 BBC Radio Biodegradable Chewing Gum

30.01.2008 BBC Radio Biodegradable Chewing

September / October 1998 Bakery world:: Faculty of Food Science and Technology University College Cork

March 19 th 1999 Irish Times:Pilot UCC brewery hopes to give industry a bit of a lift

April 16 th 1999 Evening Echo:: Shucks, someone must taste beer

April 17 th 1999 The Examiner:: R&D to the fore as vital gauge of food trends

November / December1999 Technology Ireland: p. 23: Research Brewing

March 2000 ICC Newsletter:, No. 47: Cereal Research in Ireland

2000 The Brewer 7:292-294.: Brewing and beverage research at University College Cork.

26.03.2002 Irish times: Gluten free bread wins first prize at UCC show

25.3.2002 Evening Echo: Students set to make dough from new bread

28.3.2002 Inside Cork: New gluten free bread wins UCC Food Innovation Prize

25.03 2002 Examiner: Gluten-free bread wins first prize at UCC show

23.3.2002 Farmers Journal:Gluten free bread wins top prize

26.03.2002 Irish Examiner: The best invention since sliced pan

2003
The Brewer Ireland own University brewery
Summer 2003 College Courier UCC research helps Coeliacs

20.7.2003: Sunday Independent Developing gluten-free cereal products at UCC

18.07.2003 The Irish Examiner: Tasty news for Coeliacs

12.09.2003: The Irish Examiner: Researcher serve up food for Coeliacs

6.11.2003: The Irish Times: Putting the taste back

December 2003: 2002 Graduate Review: Keeping it gluten free p 50 -51

Summer 2004: Coeliac news: issue 5 UCC report on new approaches to the development of gluten free products.

26.07.2004 Irish examiner New coeliac choices need help to reach our shelves.

10. 2004: Brot und Backwaren: Forschungsergebnisse fuer Praktiker.

Winter 2004 Gut Reaction: Vol 1 No 2 EPC endorses entrepreneurship
June 2004 UCC News: Pan patent
October 2004 UCC News: Teaching the brewers

October 2004 ASBC (American Society of Brewing Chemists) News letter: p 13, 15,18 World brewing conference.

January 2005 Irish Examiner: Its all in the texture

January 2005 UCC News: More wholesome bread

21.February 2005 Sunday Times:: Scientists brew low-calorie stout

21.February 2005 Irish Indpendent:: You Won't get stout if you drink slimlic beer

21February 2005 The Star:: Boffins pint way to Guinness low carb creation

21February 2005 The Sun:: Fancy a slim one
21February 2005 Daily Mirror:: Light stuff.

21 February 2005 Evening Echo:: Food students put new ideas to test

March 2005 The Brewer: Cork students unravel low carb stout

24th February Inside Cork:: Low carb stout

12th March The Irish Sun:: We have bread new hope for dieters
12th March Examiner:: Students bread gives slimmers food for thought

14th March: Evening Echo: ‘Gift' bread claims innovation award

14th March The Irish Times Health Supplement: Low carb bread wins top prize in UCC food science show case
March 2004 UCC News: Low GI Bread

15th March 2004 Irish Examiner:: Enterprising students vie for top award

3rd May 2005 Irish Examiner:: Microbreweries mission to train the public palate

May 2005 Irish Nurse:: UCC research on gluten free beverages

Summer 2005 Gut Reaction: UCC new food product development showcase

October 2005 UCC news:: Brewing event at UCC

Winter 2005 Gut Reaction: APC prize for best functional food

November 2005: UCC news: Presidents Awards for Excellence in Teaching and Research

29th March 2005 Irish Examiner: Best food forward

2.September 2007: Sunday Times: At last a gum that does comes unstuck

4 September 2007 Irish Examiner: Chance find may mean sticky end to chewing gum scourge

3 September 2007: Evening Echo: Symposium on gluten free cereal products and beverages

4 September2007 Irish Times:: Hope for gum that will not stick.
4.September 2007 Chemnitzer Freie Presse, Germany: Wissenschaftler entwickeltn abbaubaren Kaugummi .

4.September 2007 Sueddeutsche Zeitung, Germany: Wissenschaftler entwickeltn abbaubaren Kaugummi.

4.September 2007 Hamburger Abendblatt, Germany:.Wissenschaftler entwickeltn abbaubaren Kaugummi.

4.September 2007 Hamburger Abendblatt, Germany:.Wissenschaftler entwickeltn abbaubaren Kaugummi.

4 September 2007 Basler Zeitung,Switzerland:. Iren entwickeln biologisch abbaubaren Kaugummi.

6. September 2007 Die Welt:. Iren entwickeln oekologischen Kaugummi.

9 September 2007 Sunday Independent:.Dog-owners must learn to take the crap.

16.September 2007 Sunday Independent:. Food for thought.

14. September.2007. Irish Times: Lifting the curse of sticky Chewing gum .

14. September 2007 Evening Echo:.UCC scientists invent biodefradale chewing gum.

20. September 2007 Irish Times:. What's hot.

September 2007 Lebensmitteltechnik:.Die Besten in Europa.

30. September 2007 Sunday independent:. University special.

 

 


Visits Abroad

Katholieke University of Leuven, Belgium. External examiner for Doctor of Philosophy Degree December 2003
University of Helsinki, Finland. External examiner for Doctor of Philosophy Degree June 2005
University of Oxford (Brooks College), UK External examiner for Doctor of Philosophy Degree November 2005
University College Dublin, Ireland External examiner for Doctor of Philosophy Degree November 2005
University of Helsinki, Finland. External examiner for Doctor of Philosophy Degree August 2007
7 MSc theses at the University of Hohenheim, Stuttgart, Germany External examiner for MSc thesis
4 MSc theses at the Technical University of Munich, Munich Germany External examiner for MSc thesis
3 MSc theses at the University of Wageningen, the Netherlands External examiner for MSc thesis
3 MSc theses at the University of Vienna (Boku), Austria External examiner for MSc thesis
3 MSc theses at the University of Copenhagen, Denmark External examiner for MSc thesis
2 MSc theses at the University of Lund, Sweden External examiner for MSc thesis
1 MSc thesis at the University of Perugia, Italy External examiner for MSc thesis
1 MSc thesis at the University of Castella de la Mancha, Spain External examiner for MSc thesis
10 BSc theses from Technical University of Fulda, Germany External examiner for undergraduate theses
3 BSc theses from Technical College of Sigmaringen, Germany External examiner for undergraduate theses
2 BSc theses from Technical College of Lemgo, Germany External examiner for undergraduate theses
1 thesis from Seinajoki Politechnic, Finland External examiner for undergraduate theses
5 theses from Ecole National Superieure de Biologie, Dijon, France External examiner for undergraduate theses
3 theses from FH Waedenswille Zurich ,Switzerland External examiner for undergraduate theses
 


Research Talks

Ulmer HM, van Sindren D and Arendt EK. Lactic acid bacteria-application in malting and brewing. GDL Congress in Food Technology, Stuttgart, Germany September 2003
Arendt EK, Schober TJ, Gormley RT and Gallagher E. (2003). Novel Approaches for the development of gluten-free cereal products. GDL Congress in Food Technology, Stuttgart, Germany September 2003
Arendt EK. (2003). Influence of lactic acid bacteria on the quality of gluten-free batter and bread. 2nd Symposium on Sourdough, Brussels, Belgium October 2003
Soriano A, Ulmer H, Scannell A, Ross P, Hill C and Arendt EK. (2003). Application of lacticin 3147 and Lactococcus lactis DPC 303-T4 in meat products. 33rd Annual Food Science and Technology Research Conference, Cork, Ireland September 2003
Moore MM, Schober TJ, Dockery P and Arendt EK. (2003). Fundamental comparisons of gluten-free and wheat based doughs, batters and breads. 33rd Annual Food Science and Technology Research Conference, Cork, Ireland September 2003
Wijngaard HH, Ulmer H and Arendt EK. (2003). Malting with buckwheat at different germination temperatures. 33rd Annual Food Science and Technology Research Conference, Cork, Ireland September 2003
Gallagher E, Gormley RT, Schober TJ and Arendt EK. (2004). Formulation of gluten-free breads using response surface methodology. 8th Gluten Workshop, Viterbo, Italy September 2003
Good D and Arendt EK. (2004). Brewing with 100 % unmalted barley World Brewing Conference, USA, October 2004
Clarke CI, Schober TJ, Dockery P and Arendt EK. (2004). Fundamental rheological and ultra structure of wheat sourdough, dough and gluten. World Cereal and Bread Conference, UK May 2004
Goode D, Rapp L, Schober TJ, Ulmer H and Arendt EK. (2004). Rheological studies on mashes and models systems. World Brewing Conference, USA October 2004
Schober TJ, Messerschmidt M, Bean S and Arendt EK. (2004). Impact of sorghum varieties on gluten-free bread quality World Cereal and Bread Conference, UK May 2004
Ulmer H, Sorinao A, van Sindren D and Arendt EK. (2004). Use of starter cultures to improve malt quality. World Brewing Conference, USA October 2004
Gallagher E, McCarthy D, Gormley RT and Arendt EK. (2004). Novel ingredients on optimising gluten-free bread acceptability. World Cereal and Bread Conference, UK May 2004
Arendt EK.. Influence of sourdough and lactic acid bacteria on the quality of cereal products. 3rd Young Cereal Scientist Conference, Dublin, Ireland 2004
Morrissey A and Arendt EK.. Impact of hydrocolloids on the quality of gluten-free bread. 3rd Young Cereal Scientist Conference, Dublin, Ireland. 2004
Moore MM, Schober TJ, Dockery P and Arendt EK.. The influence of novel ingredients and lactic acid bacterial on the quality of gluten-free breads. 3rd Young Cereal Scientist Conference, Dublin, Ireland.
2004
Moore MM, Schober TJ, Dockery P and Arendt EK.. Impact of ingredients and LAB on the quality of gluten-free products.
3rd Young Cereal Scientist Conference, Dublin, Ireland. 2003
Morrissey A and Arendt EK. (2003). Impact of hydrocolloids on the quality of gluten-free bread. 34th Annual Food Science and Technology Research Conference, Cork, Ireland September 2003
Moore MM, Heimbokel M, Dockery P, Ulmer HM, Hammes WP and Arendt EK. (2003). Influence of transglutaminase on gluten-free bread quality 34th Annual Food Science and Technology Research Conference, Cork, Ireland September 2003
Wijngaard HH, Neumann M, Ulmer H, Scherer R and Arendt EK. (2004). The Effect of different moisture percentages on the malting quality of buckwheat 34th Annual Food Science and Technology Research Conference, Cork, Ireland September 2004
Goode DL, Wiltschko EA, Scherer R, Ulmer H and Arendt EK. (2004). Rheological characterisation of the brewery mashing process using the Rapid Visco Analyser. 34th Annual Food Science and Technology Research Conference, Cork, Ireland September 2004
Arendt EK and Kenny S (2004). Development of Gluten-free cereal products Annual meeting of Coeliac Society of Ireland, Dundalk, Ireland April 2004
Schober TJ, Bean SR, Messerschmidt M, Park SH and Arendt EK. (2004). Impact of sorghum varieties on gluten. AACC Conference, San Diego USA September 2004
Schober T, Bean SR and Arendt EK. (2004). Production of wheat-free food products from sorghum. 27th Annual Celiac Sprue Association Meeting of America, USA October 2004
Arendt EK and Ulmer H. (2004). Einfluss der Fermentation auf die Eigenschaften des Teiges und der Endproducte. GDL Sauerteigtagung, Minden, Germany July 2004
Wijngaard HH, Ulmer H, Goode DL and Arendt EK. (2005). Gluten-free malt and beverages based on buckwheat European Brewing Convention, Prague May 2005
Arendt EK. (2005). Lactic acid bacteria with anti fungal activity and their use to improve the safety of the malting process. Symposium on lactic acid bacteria with antifungal properties, Lund, Sweden May 2005
NicPhiarais BP, Wijngaard H and Arendt EK. (2005). The impact of kilning on the enzymatic activity of buckwheat malt. 35th Research Conference Food, Nutrition and Consumer Science, Cork, Ireland September 2005
Ryan LAM and Arendt EK. (2005). Lactic acid bacteria to improve gluten-free breads and doughs 35th Research Conference Food, Nutrition and Consumer Science, Cork, Ireland September 2005
Arendt EK and Renzetti S. (2006). Impact of transglutaminase on the quality of gluten free bread. 2nd EU Healthgrain meeting, Leuven, Belgium January 2006.
Arendt EK. (2006). Functional cereal based beverages. Relay Workshop: Drink to your health, Cork, Ireland February 2006
Arendt EK and Renzetti S. (2006). Impact of transglutaminase on the quality of gluten-free bread. 3rd EU Healthgrain meeting, Helsinki, Finland June 2006
Wijngaard HH, Renzetti S and Arendt EK. (2006). Ultra structure of buckwheat and barley during malting observed by confocal laser scanning microscopy and scanning electron microscopy. 36th Research Conference Food, Nutrition and Consumer Science, Cork, Ireland September 2006
NicPhiarais BP, Schehl BD, Olivera J and Arendt EK. (2006). Optimisation of commercial enzymes in buckwheat malt for brewing purposes 36th Research Conference Food, Nutrition and Consumer Science, Cork, Ireland September 2006
Ryan LAM, Dal Bello F, Ström K, Sjögren J, Schnürer J and Arendt EK. (2006). Application of antifungal LAB to improve shelf-life of wheat bread. 36th Research Conference Food, Nutrition and Consumer Science, Cork, Ireland September 2006
Hüttner EK, Dal Bello F and Arendt EK. (2006). Optimisation of gluten-free oat bread 36th Research Conference Food, Nutrition and Consumer Science, Cork, Ireland September 2006
Renzetti S and Arendt EK. (2006). Fundamental investigation of the role of transglutaminase in gluten-free bread. The "World Grains Summit: Food and Beverages", San Francisco, USA September 2006
NicPhiarais BP, Wijngaard H, Schehl BD and Arendt EK. (2006). Malting and brewing with Buckwheat. The "World Grains Summit: Food and Beverages", San Francisco, USA September 2006
Zarnkow M, Kessler M, Burberg F, Arendt EK, Back W and Kreisz S. (2006). Optimisation of the mashing procedure for malted proso millet The "World Grains Summit: Food and Beverages", San Francisco, USA September 2006
Renzetti S and Arendt EK. (2006). Cereal proteomics. Seminar at General Mills, Minnesota, USA November 2006
Arendt EK.. Influence of sourdough on bread texture. 3rd International Symposium on sourdough, Bari, Italy
2006
Ryan LAM, Dal Bello F and Arendt EK. (2007). Isolation and characterisation of antifungal compounds from LAB and their application to improve the shelf-life of wheat Bread. 3rd International Symposium on Sourdough, Bari, Italy 2007
Arendt EK. (2007). Development of gluten free cereal product. 4th EU Healthgrain meeting, Milan, Italy January 2006
Renzetti S, Behr J, Vogel RF and Arendt EK. (2007). Creating structure: impact of transglutaminase on gluten-free cereal proteins. 98th AOCS Meeting and Expo, Food Structure and Functionality Forum, Quebec City, Canada May 2007
Arendt EK, Ulmer H, Ström K, Sjögren J, van Sinderen D and Dal Bello F. (2007). Isolation and characterisation of antifungal compounds from lactic acid bacteria and their application in malting. 31st EBC Conference, Venice, Italy May 2007
Ryan LAM, Dal Bello F and Arendt EK. (2007). Isolation and characterisation of antifungal compounds from LAB and their application to improve the shelf-life of wheat bread. European PhD workshop in Food Engineering and Technology, Berlin, Germany May 2007
Lynch EJ, Moore MM and Arendt EK. (2007). Fundamental studies on the reduction of salt in wheat bread. Young Cereal Scientist Workshop, Montpellier, France May 2007
Nunes MHB, Moore MM and Arendt EK. (2007). Fundamental studies on the impact of emulsifiers and dough improvers on gluten-free bread quality. Cereals and Europe Spring Meeting, Montpellier, France, May 2007
Moore MM and Arendt EK. (2007). Assessment of the suitability of a range of gluten-free cereals for their potential use in gluten-free bread. Cereals and Europe Spring Meeting, Montpellier, France May 2007
Ryan LAM, Dal Bello F and Arendt EK. (2007). Antifungal activity of sourdough and potential to reduce the level of calcium propionate in wheat bread. Cereals and Europe Spring Meeting, Montpellier, France May 2007
Huebner F, Mauch A, Schehl BD and Arendt EK. (2007). Response surface methodology as a tool to optimise the malting of buckwheat. ASBC Conference, Vancouver, Canada June 2007
Schehl BD and Arendt EK. (2007). Gluten-free beer - a review ASBC Conference, Vancouver, Canada June 2007
Arendt EK. (2007). Development of gluten-free cereal products 5th EU Healthgrain meeting, Budapest, Hungary June 2006
Dal Bello F and Arendt EK. (2007). Extending the shelf-life of wheat bread. Relay workshop on cereal and bakery research, Dublin, Ireland March 2007
Renzetti S and Arendt EK. (2007). Creating structure in specialty breads Relay workshop on cereal and bakery research, Dublin, Ireland March 2007
Arendt EK. (2007). Novel approaches for the development of gluten-free cereal products First International Symposium of Gluten-Free Cereal Products and Beverages, Cork, Ireland September 2007
Renzetti S, Behr J, Vogel RF and Arendt EK. (2007). Transglutaminase improves the quality of gluten-free buckwheat bread. First International Symposium of Gluten-Free Cereal Products and Beverages, Cork, Ireland September 2007
Schehl BD, Nic Phairais BP, Wijngaard HH, Mauch A, Klose C, Huebner F and Arendt, EK. (2007). Malting gluten-free cereals. First International Symposium of Gluten-Free Cereal Products and Beverages, Cork, Ireland September 2007
Gallagher E, Gormley RT, Schober TJ and Arendt EK. (2007). Dough rheology and baking characteristics of gluten-free breads. First International Symposium of Gluten-Free Cereal Products and Beverages, Cork, Ireland September 2007
Zarnkow M, Arendt EK, Back W, Burberg F, Kessler M and Kreisz S. (2007). Gluten-free beer from proso millet (Panicum miliaceum L.) First International Symposium of Gluten-Free Cereal Products and Beverages, Cork, Ireland September 2007
Arendt EK. (2007). Enzymes in grain processing. Relay workshop on enzymes, Cork, Ireland September 2007
Arendt EK. (2007). Novel approaches in the design of gluten-free cereal products. Seminar at the Department of Food Chemistry, TU Munich, Germany 2007
Renzetti S and Arendt EK. (2007). Fundamental studies on the application of transglutaminase in gluten-free systems. EU-work shop on enzymes in food processing, Vienna, Austria October 2007
Dal Bello F and Arendt EK. (2007). Beta glucan from barley, oats and algae Relay workshop on functional drinks, Galway, Ireland November 2007
Arendt E.K, Huettner E.K, Moore M.M. and Renzetti, S. 2008. Fundamental studies on the creation of structure in oat bread. 13th ICC Cereal and Bread Congress, Madrid 15-18th June2008
Bottega G, Pagani MA and Arendt EK (2008). Incorporation of high fibre ingredients into gluten -free bread. 7th European Young Cereal Scientists and Technologists, Kaunas, Lithuania June 2008
Arendt EK. (2008). Gluten free sourdough. 3rd GDL-symposium on sourdough. Hanover, Germany June 2008
Arendt E.K, Huettner E.K, Moore M.M. and Renzetti, S. (2008). Fundamental studies on the creation of structure in oat bread. The 13th ICC Cereal and Bread Congress, Madrid, Spain June 2008
Klose C, Schehl, BD, Hüttner EK, Arendt EK (2008). Changes in protein and amino acid composition during malting - a comparison of barley and oats. WBC, Hawaii August 2008
Mauch A., NicPharis B., Zarnkow M. and Arendt EK. (2008). Malting and brewing with buckwheat - a gluten free alternative WBC, Hawaii August 2008
Arendt E.K., and Dal Bello Fabio (2008). Novel approaches in the design of gluten-free cereal bread. Symposium on gluten free foods, Munich, Germany September 2008
Thiele F., and Arendt E.K., (2008). Gluten free malt and beer Symposium on gluten free foods, Munich, Germany September 2008
Vollons K.J.R. and Arendt E.K., (2008). The effect of high pressure and temperature on buckwheat and sorghum starch. 38th Annual Research Conference Food, Nutrition and Consumer Sciences, Cork Ireland September 2008
Moroani A., Dal Bello F., Iametti S., Bonomi F. and Arendt E.K., (2008). Efficient buffers for the extraction of total proteins in gluten free cereals 38th Annual Research Conference Food, Nutrition and Consumer Sciences, Cork, Ireland September 2008
Hubner F., Brunton N., and Arendt E.K., (2008). Effect of germination conditions on the anti-oxidative properties and polyphenol content of malts from barley, buckwheat, oats and rye. 38th Annual Research Conference Food, Nutrition and Consumer Sciences, Cork Ireland September 2008
Galle S., Dal Bello F., Ryan L.A.M., Coffey A.G. and Arendt E.K., (2008). Isolation and rheological characterisation of exopolysaccharides produced by lactic acid bacteria. 38th Annual Research Conference Food, Nutrition and Consumer Sciences, Cork Ireland September 2008
Sullivan P., Arendt E.K. and Gallagher E., (2008). Fundamental rheological and textural properties of doughs and breads produced from milled barley. 38th Annual Research Conference Food, Nutrition and Consumer Sciences, Cork Ireland September 2008
Renzetti S, and Arendt EK (2008). Novel approaches in the design of gluten-free cereal products Proceedings of 20th AOECS Anniversary, Genoa September 2008
Arendt EK (2008). Gluten free bee and other beverages Proceedings of 20th AOECS Anniversary, Genoa September 2008
 


Campus/Spin-off companies

Pernod-Ricard, Paris, France

Kerry Group, Ireland

Irish Distillers Ireland

Zymetrics, USA

Irish Dairy Board, Ireland

Tipperary Co-op Ireland

Beamish and Crawford, Ireland

Biocel, Ireland

Quest International, Ireland

Puratus Groupe, Belgium

Glanbia, Ireland

Cuisine de France, Ireland

Carbery, Ireland

 

 

Teaching Activities

Teaching Interests

Contact details

Search profiles by name

Search profiles by topic

School of Food and Nutritional Sciences

School of Food and Nutritional Sciences, Room 240 Food Science Building, University College, Cork

Top